Crustless Pizza

• 2 cups coarsely shredded cheddar (or muenster, Swiss, or mozzarella-or a combination of such cheeses)
• oregano, garlic powder, red pepper flakes, and black pepper, as desired
• bits of sliced pepperoni, salami, cooked sausage, if available

1. Use an 11- or 12-inch skillet (nonstick, preferably). Put the shredded cheese in the skillet and spread it evenly over the bottom. Turn heat to medium.
2. As the cheese melts, sprinkle the seasonings on top and arrange the bits of meat as you like. (If you just happen to have a few sun-dried tomatoes around, cut them into slivers and include them as well; they make a fantastic addition.)
3. Fry the cheese until the edges begin to become crisp and brown. Meanwhile, run about 1 inch of cold water into the kitchen sink.
4. When the cheese is done (edges slightly crisp, but center not yet brown on top), remove pan from heat and set it in the sink to cool the bottom quickly. After 30 to 45 seconds, take a fork and lift the entire "pie" of cheese out of the skillet, transferring it to a cutting board. With a chef's knife or pizza cutter, cut it into about 24 wedge-shaped pieces and serve.

cheddar, oregano, pepperoni

Taken from food52.com/recipes/71953-crustless-pizza (may not work)