Broccoli, Mushroom and Sun-Dried Tomato Tortilla Pizza
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.
flour tortillas, whole wheat
basil or any your favorite flavor
cut into bite-size pieces
green bell peppers
slice into thin strips
wipe clean and thinly sliced
oil-packed and slightly drained
peeled and thinly sliced
rings, drained, optional
thinly sliced, optional
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.