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Two-Cheese Tortilla Pizza with Arugula Salad

Two-Cheese Tortilla Pizza with Arugula Salad

Name: Two-Cheese Tortilla Pizza with Arugula Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 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

Rating: Unrated

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This crisp, cheesy pizza is thin on calories but packed with flavor. 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.

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Recipe Summary

prep:

15 mins

total:

15 mins

Servings:

Directions

Step 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.

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Step 2

Meanwhile, make vinaigrette: In a medium bowl, whisk together remaining 2 teaspoons oil and vinegar; season with salt and pepper.
Step 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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Two-Cheese Tortilla Pizza with Arugula Salad

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Two-Cheese Tortilla Pizza with Arugula Salad

Ingredients

Directions

Reviews

All Reviews for Two-Cheese Tortilla Pizza with Arugula Salad