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    JOYYAK   5,151
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Crispy Tortilla Pizza


Wednesday, February 10, 2010

I have had some requests to list how I make my pizza. It takes too much time to add to the recipe section and it is pretty simple, so I will post it here.


I like lots of veggies on my pizza so I cut up green peppers, onions, mushrooms and black olives. Saute the green peppers and onions in 1 teaspoon of olive oil until just barely translucent (leave a little crispy). Add the mushrooms and black olives and cook a couple more minutes. I also like to sometimes add 1 slice of diced Canadian bacon. Put these cooked veggies aside in a dish. ( A half of a pepper, half an onion, about 4 sliced mushrooms and 5 sliced black olives will make plenty for 2 pizzas and leftovers to refrigerate and use later for a great eggwhite omelot! Extra sauteed veggies keep 2-3 days in the fridge and are great to make up in a batch and grab when you want them!)

I use the small tortilla - about 80 calories each. Reheat your pan to medium and toast it on both sides. This is the trick to making it crispy. Put ONE measured Tablespoon of spaghetti sauce on the tortilla and spread it thin. Leave a border around the edge. Use an ounce or just a little more of mozzerella cheese. I like to use the chub but you can buy the preshredded if you want. Pince off small pieces of half of the cheese and scatter it over the sauce. Add the veggies and pinch more small pieces of cheese to scatter over the verggies.

Bake directly on the oven rack at 350 for 7 minutes. Transfer to a bread board and cut with pizza cutter! This is about 220 calories. Have an apple and small dish of sugar free pudding made with skim milk and garnished with a chopped walnut half and you have a great lunch for less than 400 calories!


I have also made these using barbecue sauce in place of the spaghetti sauce and cooked leftover chicken, mushroom, onions and green peppers. This make a great different flavor.

If you make it a white pizza with just cheese and veggies you can dip it into salsa for another great taste!

The secret is remembering to take a few minutes to toast your tortilla so it is nice and crisp and bake it directly on your rack!

Enjoy!

Joyce

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Member Comments About This Blog Post:
CAROLJ35 2/15/2010 7:20PM

    I finally bought flatbread and it is Italian Herb. Tomorrow I plan to use your recipe on my flatbread for lunch. I am not a big pizza fan, but this sounds good. Thanks!!!

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PAMG415 2/11/2010 12:01PM

    Thanks, I will make this on the weekend. My crust would never become crunchy before maybe it will this time. Why don't you post the other recipes that you have... because I know I workout hard, but only lose a pound here or there, I know it's because of my eating. Your guidance and cooking instruction will broaden my horizon.

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DTCELLO 2/11/2010 1:07AM

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CAROLJ35 2/10/2010 11:28PM

    Sounds yummy! Will give it a try.
I used to heat tortilla shells in microwave and recently found how much better they are when heated on a griddle.

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BKNOCK 2/10/2010 9:19PM

    Looks really good!

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FORGOTTENQUILL 2/10/2010 6:07PM

    This looks wonderful. I'm also a fan of using tortillas in my cooking, but ironically enough I've never really used them for pizzas.

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