Crunchy Whole-Wheat Veggie Pizzas

Easy Home_Made Pizza

Hands-on Time

22 Mins

Total Time

25 Mins

Yield

Serves 4 (serving size: 1 pizza)

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)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

• Calories 319
 
• Fat 15.9g
 
• Satfat 6g
 
• Monofat 6.3g
 
• Polyfat 1.5g
 
• Protein 18g
 
• Carbohydrate 29g
 
• Fiber 4g
 
• Cholesterol 23mg
 
• Iron 1mg
 
• Sodium 643mg
 
• Calcium 327mg