Under 30 Minutes

Two-Cheese Tortilla Pizza with Arugula Salad

Whole-wheat tortillas have fewer carbs than thick pizza crusts and get crisp in the oven. Pair with a green salad to round out the meal with vitamins and minerals.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2008


  • 4 whole-wheat tortillas (8-inch)
  • 3 teaspoons olive oil
  • 2 cans (14.5 ounces each) diced tomatoes, drained
  • 3/4 cup coarsely grated part-skim mozzarella (3 ounces)
  • 1 small chunk Pecorino Romano (1 ounce), shaved with a vegetable peeler
  • 1/4 cup pitted Kalamata olives, halved lengthwise
  • 1/4 teaspoon red-pepper flakes
  • 2 teaspoons balsamic vinegar
  • Coarse salt and ground pepper
  • 2 bunches arugula (8 ounces total), thick stems removed, washed well
  • 1/2 cup fresh basil leaves, roughly torn


  1. Preheat oven to 450 degrees with racks in upper and lower thirds. Place tortillas on two rimmed baking sheets; brush with 1 teaspoon oil. Dividing evenly, top with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and browned, 13 to 15 minutes, rotating sheets halfway through.

  2. Meanwhile, make vinaigrette: In a medium bowl, whisk together remaining 2 teaspoons oil and vinegar; season with salt and pepper.

  3. When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.


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