Personal 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.
Equipment
- Baking sheets
- sharp knife
- cutting board
- large skillet
- Measuring cup
- Measuring spoons
- stovetop
- Oven
- Electric Skillet
- Hotplate
Ingredients
- 4 6" flour tortillas
- ½ tsp 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 tsp minced garlic
- 1/2 cup low-sodium tomato sauce
- 1/2 cup shredded fat-free mozzarella cheese
- 2 tsp reduced-fat Parmesan cheese
Instructions
- Wash hands with soap and water.
- Pre-heat oven to 400 degrees F.
- Place tortillas on 2 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 wit 2 Tbsp tomato sauce, ¼ cup vegetable mixture, 2 Tbsp mozzarella cheese and ½ tsp 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.
Notes
MyPlate tip: Set up a pizza-making station in the kitchen. Use low-fat cheese and cut up vegetables or fruits for toppings. Let kids choose their own favorites then pop pizzas into the oven to cook.
Use refried beans as a base instead of the tomato sauce.