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Summer Olive Pizza

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Recipe

This is a great pizza, and I added some onions too, very tasty and light.

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 medium tomatoes
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1 x olive oil
as needed, or 2 tablespoons
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1 x salt
to taste or 1/2 teaspoon
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¼ teaspoon black pepper
or to taste
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1 tablespoon tarragon leaves
dried
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5 cloves garlic
minced
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cup beans
drained canned cannellini
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¼ cup mushrooms, canned
drained
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1 teaspoon poultry seasoning
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1 teaspoon garlic powder
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2 ½ cups mozzarella cheese, non-fat
shredded
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½ cup black olives
sliced
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3 each flour tortillas (10-inch)
whole wheat
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Ingredients

Amount Measure Ingredient Features
3 medium tomatoes
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1 x olive oil
as needed, or 2 tablespoons
* Camera
1 x salt
to taste or 1/2 teaspoon
* Camera
1.3 ml black pepper
or to taste
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15 ml tarragon leaves
dried
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5 cloves garlic
minced
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79 ml beans
drained canned cannellini
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59 ml mushrooms, canned
drained
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5 ml poultry seasoning
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5 ml garlic powder
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591 ml mozzarella cheese, non-fat
shredded
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118 ml black olives
sliced
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3 each flour tortillas (10-inch)
whole wheat
* Camera

Directions

Preheat the oven to 375℉ (190℃) F (190 degrees C).

Bring a saucepan of water to a boil.

Boil tomatoes for about 5 minutes, then remove from the pan, and drop into a bowl of cold water.

Peel, and cut in half.

Place tomato halves cut side up onto a baking sheet.

Drizzle with olive oil, and season with salt, pepper and tarragon to taste.

Reserve 1 teaspoon of tarragon for later.

Bake for 12 minutes in the preheated oven.

Meanwhile, combine the beans and mushrooms in the container of a food processor or blender, and process until smooth.

Set aside in a small dish.

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Add the garlic, and cook stirring until fragrant.

Add the bean and mushroom paste, and stir to blend.

When the tomatoes are done, place them into the food processor, and process for about 10 seconds.

The tomatoes should not become a paste, but more of a pulp.

Stir the tomatoes into the skillet a little bit at a time, and season with poultry seasoning and the remaining teaspoon of tarragon. Heat through.

Place tortillas into the oven, and cook for about 1 minute, or until slightly hardened.

Remove from the oven, and place on a baking sheet.

Spread some sauce onto the browned side of each tortilla, sprinkle with olive slices, and cover generously with shredded mozzarella cheese.

Bake for 3 to 5 minutes in the preheated oven, or until cheese is melted and the edges are lightly browned.

Cool for a few minutes, then cut into quarters and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 4210% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 91mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 11% Vitamin C 18%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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