Veggie Tortilla Pizza
Recipe: #569
October 15, 2011
Categories: Pizza, Snacks, Tomato, Carrot, Appetizers, Peppers, Spinach, Pacific Northwest, Pacific Rim Brunch, Halloween, Oven Bake, Toaster Oven, Heart Healthy, Vegetarian, Vegetarian Dinner, more
"Using tortillas for pizza crust can be a disaster, but if you do what I do they will turn out like a lovely thin crust pizza that will not bend and topple. Good way to get veggies into the kids, they love it !!"
Ingredients
Nutritional
- Serving Size: 1 (379.9 g)
- Calories 350.5
- Total Fat - 16 g
- Saturated Fat - 8.6 g
- Cholesterol - 43 mg
- Sodium - 887.9 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 6.9 g
- Sugars - 8.2 g
- Protein - 24.7 g
- Calcium - 678.6 mg
- Iron - 3.9 mg
- Vitamin C - 95.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375f degrees and prepare a cookie sheet covered with tinfoil for easy cleanup.
Step 2
Place two tortilla on cookie sheet, split 1/4 cup mozzarella cheese in half and sprinkle on each tortilla, place a second tortilla on top of the cheese sprinkled ones. (I found that one tortilla is a little too "bendy"; sprinkling the cheese between keeps them together and gives more firmess to the tortilla crust).
Step 3
Spread half of the pizza sauce on each tortilla crust, sprinkle half of the cut spinach over the sauce, then half of the pepper, diced tomato and grated carrot over each
Step 4
Combine the remaining mozzarella and cheddar and sprinkle half on each tortilla.
Step 5
Place cookie sheet on the middle rack of preheated oven and bake for approximately 15 minutes or until the cheese is melted and bubbling and crust edges are brown.
Tips
No special items needed.