I was puttering about in the kitchen and found a packet of corn tortillas in the fridge. I fried them in some oil in a skillet, thinking not much farther ahead than making nacho chips, maybe. After sprinkling on some cheese I remembered a little brisket and smoked pork that was leftover so I added a dab to each and set them under a broiler, on a baking tray, while I rummaged for some toppings.Didn’t find a whole lot. I chopped a tomato and some onion and a jalapeno and added a daub of ancho sauce and went with that. They were pretty good despite, or because of, the sparse trimmings. I’ve always been a pile it all on kind of fellow but there is another school. My pizzas are always thick with cheeses and toppings but there are those who believe less is more.