An inexpensive pizza stone would be the best way to get them crisp. Or grill them. Even a pan like cast iron would crisp them.
Oooh. A pizza stone isn't a half bad idea. Thanks! Ill have to go price them.
“Everybody has a secret world inside of them. All of the people of the world, I mean everybody. No matter how dull and boring they are on the outside, inside
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Patches, with a crust as thin as a tortilla, I think you want to use a lot less toppings than you show in your pictures. The thinner the crust, the less toppings it can tolerate before it gets soggy. With less toppings, the pizza will also finish cooking before the tortilla scorches. I'd brush the tortilla with olive oil and cook it for a minute or two by itself, then top it lightly and cook it at high heat (maybe like 450 or 500) just until the cheese melts, no more than 5 minutes or so. Good luck!
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