Lunch: Crunchy Whole-Wheat Veggie Pizzas Recipe | Myrecipes

Recipe by Ann Taylor Pittman This installment of our Let's Cook! curriculum, designed to empower busy folks to cook healthier meals at home, is a real kid-pleaser. We use whole-wheat tortillas as quick pizza crusts--a trick inspired by our friends at ser

Ingredients

1 tablespoon olive oil
8 ounces presliced mushrooms
3 garlic cloves, minced
1 medium zucchini, thinly sliced
4 (8-inch) whole-wheat flour tortillas (such as Mission)
Cooking spray
1/2 cup unsalted tomato sauce
1/2 teaspoon dried oregano
Dash of salt
6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)

Instructions

Preheat broiler to high. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms, garlic, and zucchini; sauté 6 minutes or until tender and mushroom liquid evaporates.
Arrange 2 tortillas on a baking sheet; coat tortillas with cooking spray. Broil 2 minutes or until browned. Place, browned side down, on a work surface. Repeat with other 2 tortillas.
Combine tomato sauce, ­oregano, and salt in a microwave-safe bowl; ­microwave at HIGH for 30 seconds. Spoon 2 tablespoons sauce on unbrowned side of each tortilla.
Divide vegetables over tortillas; sprinkle each with about 1/3 cup cheese. Place 2 pizzas on baking sheet. Broil 2 minutes or until cheese melts. Repeat with ­remaining pizzas.

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