Broccoli, Mushroom and Sun-Dried Tomato Tortilla Pizza

Broccoli, Mushroom & Sun-Dried Tomato Tortilla Pizza

Name: Broccoli, Mushroom and Sun-Dried Tomato Tortilla Pizza
Cook time: P2H2M
Yield: 1
Cuisine: Fusion
Ingredients: flour tortillas, whole wheat; basil pesto; mozzarella cheese; broccoli florets; green bell peppers; mushrooms; sundried tomatoes; red onion; pickled jalapenos; garlic

Submitted by happyzhangbo

Make this tortilla pizza for a quick yet delicious lunch or supper. It’s spread with basil pesto, sprinkled with mozzarella cheese, topped with broccoli, green bell pepper, mushrooms, onions and sun-dried tomato. Much lower calories and fat, but still tastes yummy.

YIELD

1 servings

PREP

10 min

COOK

122 min

READY

25 min

Ingredients

EACH FLOUR TORTILLAS, WHOLE WHEAT
10-inch *

TABLESPOONS BASIL PESTO
basil or any your favorite flavor *

CUP MOZZARELLA CHEESE
shredded *

CUP BROCCOLI FLORETS
cut into bite-size pieces

EACH GREEN BELL PEPPERS
slice into thin strips

EACH MUSHROOMS
wipe clean and thinly sliced

TABLESPOONS SUNDRIED TOMATOES
oil-packed and slightly drained

SMALL RED ONION
peeled and thinly sliced

TABLESPOON PICKLED JALAPENOS
rings, drained, optional *

CLOVE GARLIC
thinly sliced, optional

Directions

Preheat the oven to 425 degrees F.

Place the whole wheat flour tortilla on a nonstick baking sheet.

Spread with pesto, top with mozzarella cheese.

Evenly place the broccoli florets, bell pepper strips, mushroom slices, sun-dried tomatoes, red onions, pickled jalapenos and garlic if using over the cheese.

Bake for 12 to 15 minutes, or until cheese melts and the edges of the tortilla just starts to become slightly brown.

Remove from the oven and let cool for a couple of minutes,

Slice into wedges and serve warm with hot sauce if needed.