There is nothing subtle about this rethinking of deep-dish pizza, a term that usually refers to pizza baked in a rimmed pan and loaded with toppings, most particularly cheese.
For an easier, home cook-friendly approach, rebuild the recipe from the bottom up.
7 large (about 10 inch) flour tortillas
2 1/2 cups shredded cheddar cheese
3 cups shredded mozzarella cheese
2 cups prepared tomato or pasta sauce
3 slices deli-sliced ham, smoked turkey or other sandwich meat, finely chopped
1 small yellow onion, very thinly sliced
1 large red bell pepper, cored and very thinly sliced
9 slices pepperoni, finely chopped
3.8-ounce can sliced black olives
3 tablespoons jarred jalapeno pepper slices
Heat the oven to 350 degrees. Coat a baking sheet with cooking spray. Set aside 1/2 cup of each cheese for use at the end.
Place 1 flour tortilla in the center of the baking sheet. Spoon 2 to 3 tablespoons of the sauce evenly over the tortilla. Spread about a third of the deli-sliced meat over the sauce. Top with a third each of the onion and pepper.
Sprinkle a bit of each cheese over the vegetables, then place a second tortilla over the toppings. Gently press the tortilla with your hands to lightly compress and flatten it. This helps the tortillas and fillings stack evenly.
Spoon another few tablespoons of the sauce over the tortilla, then top with a third each of the pepperoni, black olives and jalapeno slices. Top with more cheese, then another tortilla, pressing it gently into place.
Repeat with remaining ingredients, alternating the fillings for a total of 6 layers (3 of each), gently pressing the stacked tortillas and fillings before adding each new layer. Top with a final tortilla, a bit more sauce and the reserved cheese.
Bake on the center rack for 35 minutes, checking frequently during the final 5 to 10 minutes to ensure the top doesn’t burn. If the top browns too quickly, tent it with foil.
Remove the pizza from the oven and let it stand for 5 minutes. Use a sharp knife to cut the pizza as you would a pie.