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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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These mini pizzas start with a tortilla crust, and are loaded with veggies, cheese and turkey pepperoni. For a meat-lover's version, I sometimes add browned ground round and Canadian bacon, notes Vicki Milam from Huntsville, Alabama. Ingredients:
2 whole wheat tortillas (8 inches) |
2 tablespoons prepared pesto |
12 slices turkey pepperoni |
12 thin slices zucchini |
4 fresh mushrooms, thinly sliced |
2 thin slices red onion, separated into rings |
2 tablespoons each chopped green, red and yellow pepper |
2 thin slices provolone cheese, cut into strips |
1/4 cup shredded part-skim mozzarella cheese |
Directions:
1. Coat both sides of tortillas with cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted. Yield: 2 servings.
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