Crunchy Whole-Wheat Veggie Pizzas Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
This installment of our Let's Cook! curriculum, designed to empower busy folks to cook healthier meals at home, is a real kid-pleaser. We use whole-wheat tortillas as quick pizza crusts--a trick inspired by our friends at ser
Ingredients
1 tablespoon olive oil
8 ounces presliced mushrooms
3 garlic cloves, minced
1 medium zucchini, thinly sliced
4 (8-inch) whole-wheat flour tortillas (such as Mission)
Cooking spray
1/2 cup unsalted tomato sauce
1/2 teaspoon dried oregano
Dash of salt
6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
Instructions
Preheat broiler to high. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms, garlic, and zucchini; sauté 6 minutes or until tender and mushroom liquid evaporates.
Arrange 2 tortillas on a baking sheet; coat tortillas with cooking spray. Broil 2 minutes or until browned. Place, browned side down, on a work surface. Repeat with other 2 tortillas.
Combine tomato sauce, oregano, and salt in a microwave-safe bowl; microwave at HIGH for 30 seconds. Spoon 2 tablespoons sauce on unbrowned side of each tortilla.
Divide vegetables over tortillas; sprinkle each with about 1/3 cup cheese. Place 2 pizzas on baking sheet. Broil 2 minutes or until cheese melts. Repeat with remaining pizzas.
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