Mexican Tortilla Pizza
1 6-inch or 7-inch flour tortilla (white or whole wheat)
1/2 tsp. Olive oil
1 Tbsp. Store-bought taco sauce
2 tsp. Coarsely chopped marinated sun-dried tomatoes
1/2 Plum tomato, cut into 4 slices
1/8 tsp. Dried oregano or ½ tsp. minced fresh
2 tsp. Goat cheese
1 tsp. Freshly grated Parmesan cheese |
With oven rack 4 – 5 inches from the broiling element, preheat broiler. Lightly brush both sides of tortilla with olive oil. Prick the surface of the tortilla in several places with a fork. Place directly on oven rack, broil until lightly browned, 1 – 2 minutes on each side. Place the tortilla on a baking sheet. Spread the surface with the taco sauce; arrange the sun-dried tomatoes
and tomato slices over it. Sprinkle with oregano, dot with goat cheese, and top with Parmesan. Place under the broiler just until cheese melts, about 2 minutes.
Makes pizza for one, double for two.
Per Serving: 196 calories 6.8 g fat
30 g carbohydrate
Source: The 15-Minute Single Gourmet by Paulette Mitchell
