Crustless Pizza

• 2 cups coarsely shredded Cheddar, Muenster, Swiss or mozzarella cheese (or a combination of these cheeses)
• Oregano, garlic powder, red pepper flakes and black pepper as desired
• 18 pound pepperoni, salami or cooked sausage, sliced into small pieces
• 4 sun-dried tomatoes, if available, cut into slivers

1. In an 11- or 12-inch skillet, preferably the nonstick kind, spread the shredded cheese evenly over the bottom.
2. Turn heat to medium.
3. As the cheese melts, sprinkle the seasonings on top and arrange the bits of meat and tomatoes according to personal preference.
4. Fry the cheese until the edges become crisp and brown.
5. Meanwhile, fill the kitchen sink with about 1 inch of cold water.
6. When the cheese is done (edges slightly crisp, but the center not yet brown on top), remove the pan from the heat, and set it in the sink to cool the bottom quickly.
7. After 30 to 45 seconds, take a fork and lift the cheese ''pie'' out of the skillet, transferring it to a cutting board.
8. With a chef's knife or pizza cutter, cut it into small wedges and serve.

muenster, oregano, pepperoni, tomatoes

Taken from cooking.nytimes.com/recipes/2552 (may not work)