Here’s a vegetarian pizza the whole family will love, and it takes less time than sending out for one.
I used a whole-wheat flour tortilla as the base for this quick pizza, but any type can be used. Make sure it is about 10 inches in diameter. The tortilla provides an ultra-thin crust, allowing the toppings to be featured.
The vegetables can be sliced in a food processor fitted with a slicing blade, but for speedy preparation, look for sliced or diced vegetables in the grocery produce department or on a salad bar.
Any type of vegetables can be used for the pizza. Use the amounts in the recipe as a guideline.
- 2 teaspoons olive oil
- 1 small eggplant, sliced, (about 2 cups)
- 1 medium onion, sliced (about 2 cups)
- 1 medium zucchini, sliced, (about 2 cups)
- 1 medium green bell pepper, sliced, (about 2 cups)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 10-inch whole-wheat flour tortillas
- 1 cup bottled reduced-sodium pizza sauce (any brand)
- 1 cup shredded, part-skim milk mozzarella cheese
Heat oven to 400 degrees. Line a baking sheet, large enough to hold the 2 tortillas, with foil and place in oven while it is heating.
Heat oil in a large nonstick skillet over medium-high. Add eggplant, onion, zucchini and bell pepper. Sprinkle with oregano and salt and pepper. Saute 5 minutes.
Place tortillas on baking sheet in oven for 1 to 2 minutes, until golden and crisp. Remove sheet from oven.
Spread pizza sauce over tortillas and top with sauteed vegetables. Place shredded mozzarella over vegetables. Return sheet to oven for 5 minutes, until the mozzarella melts. Serves 2.
Approximate nutritional information, per serving: 601 calories, 21.3 g total fat, 9.2 g saturated fat, 48 mg cholesterol, 31.3 g protein, 75.9 g carbohydrate, 15.4 g fiber, 866 mg sodium.