From the Pantry Butler kitchen
Skinny Pizza
Next time they ask for pizza, you can feel good about saying "yes!" Flour tortillas make for a crispy crust, perfect for loading with low-sodium tomato sauce, low-fat cheese, and lots of fresh veggies. USDA MyPlate Kitchen — The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica — GOYA Foods (public domain), via myplate.food
Ingredients
- 4 6" flour tortillas
- 1/2 teaspoon extra virgin olive oil
- 2 cups sliced mushrooms — white button or baby portobello
- 1 green bell pepper, thinly sliced — about 1 cup
- 1 red onion, thinly sliced — about 1 cup
- 2 teaspoons minced garlic
- 1/2 cup tomato sauce, no salt added
- 1/2 cup shredded fat-free mozzarella cheese
- 2 teaspoons grated reduced-fat Parmesan cheese
Method
- Heat oven to 400°F.
- Place tortillas on 2 large baking sheets.
- Cook, flipping once, until crisp (about 10 minutes).
- Set aside.
- Meanwhile, heat oil in large skillet over medium heat.
- Add mushrooms, peppers, onions, and garlic.
- Cook until all vegetables are soft and tender (about 10 minutes).
- Set aside.
- Spread tortilla crust with 2 tablespoons tomato sauce, 1/4 cup vegetable mixture, 2 tablespoons mozzarella cheese, and 1/2 teaspoon of Parmesan cheese.
- Repeat with remaining crusts and topping ingredients.
- Transfer pizzas to same baking sheets.
- Cook until cheese is melted and edges of tortillas are golden brown (about 10 minutes).
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