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Broccoli, Mushroom and Sun-Dried Tomato Tortilla Pizza

 
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Broccoli, Mushroom and Sun-Dried Tomato Tortilla Pizza Broccoli, Mushroom and Sun-Dried Tomato Tortilla Pizza 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.

Yield

1

servings

Prep

10

min

Cook

122

min

Ready

25

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 each flour tortillas, whole wheat
10-inch
*
2 tablespoons basil pesto
basil or any your favorite flavor
*
¼ cup mozzarella cheese
shredded
*
½ cup broccoli florets
cut into bite-size pieces
¼ each green bell peppers
slice into thin strips
1 each mushrooms
wipe clean and thinly sliced
2 tablespoons sundried tomatoes
oil-packed and slightly drained
¼ small red onion
peeled and thinly sliced
1 tablespoon pickled jalapenos
rings, drained, optional
*
1 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 647% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 7g
Vitamin A 25% Vitamin C 108%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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