Crunchy Complete-Wheat Veggie Pizzas
his installment of our Let’s Cook! curriculum, made to empower hectic individuals to cook more healthy meals at property, is a true child-pleaser. We use whole-wheat tortillas as fast pizza crusts–a trick inspired by our friends at seriouseats.com.
1 tablespoon olive oil
8 ounces presliced mushrooms
three garlic cloves, minced
1 medium zucchini, thinly sliced
4 (8-inch) complete-wheat flour tortillas (such as Mission)
one/two cup unsalted tomato sauce
one/two teaspoon dried oregano
Dash of salt
6 ounces component-skim mozzarella cheese, shredded (about 1 one/2 cups)
one. Preheat broiler to high. Heat a massive skillet above medium-high heat. Include oil swirl to coat. Include mushrooms, garlic, and zucchini sauté 6 minutes or until tender and mushroom liquid evaporates.
2. Organize 2 tortillas on a baking sheet coat tortillas with cooking spray. Broil two minutes or right up until browned. Area, browned side down, on a work surface. Repeat with other two tortillas.
three. Mix tomato sauce, oregano, and salt in a microwave-protected bowl microwave at Large for thirty seconds. Spoon 2 tablespoons sauce on unbrowned side of every single tortilla.
four. Divide greens over tortillas sprinkle every single with about one/3 cup cheese. Area two pizzas on baking sheet. Broil two minutes or until finally cheese melts. Repeat with remaining pizzas.
Hands-on: 22 Minutes
Total: 25 Minutes
Body fat 15.9 g
Satfat six g
Monofat 6.3 g
Polyfat 1.five g
Protein 18 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 23 mg
Iron one mg
Sodium 643 mg
Calcium 327 mg