Fresh Vegetable Flour Tortilla Pizza
Fresh Vegetable Flour Tortilla Pizza recipe
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
flour tortillas (6-inch)
|
*
|
|
| ½ | pound |
mushrooms
cleaned and sliced |
|
| 2 |
tomatoes
thinly sliced |
|
|
| 4 | tablespoon |
black olives
sliced |
|
| 6 | ounces |
mozzarella cheese
low fat, grated |
|
| 1 | teaspoon |
oregano
|
|
|
cayenne pepper
to taste |
*
|
||
|
black pepper
ground |
*
|
||
| 6 | teaspoon |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas (6-inch)
|
*
|
| 226.8 | g |
mushrooms
cleaned and sliced |
|
| 2 | each |
tomatoes
thinly sliced |
|
| 6E+1 | ml |
black olives
sliced |
|
| 173.4 | ml/g |
mozzarella cheese
low fat, grated |
|
| 5 | ml |
oregano
|
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
black pepper
ground |
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Place tortillas on a 12x16-inch cookie sheet and toast in a 350℉ (180℃) F oven for about 4 minutes, or until lightly crisped.
Now, divide the remaining ingredients, in order listed, equally over the tortillas and bake for 5 minutes or until cheese is bubbly. Serve at once.
