We were really surprised by this meal. I decided to make it because we had most of the ingredients, and because I have been sick all week and wanted something that would take minimal time/effort. I figured it would be easy but nothing too special. Also pretty sure that Daren was kind of skeptical It’s not that we thought there would be anything wrong with it; I mean, what could be bad? Tortillas, 2 of our favorite types of cheese, and some roasted vegetables – can’t really go wrong there. We just didn’t expect it to be this GOOD. I’m pretty sure the exact words out of Daren’s mouth were “Wow. This is fantastic.” Not to mention that it’s pretty healthy. For those of you who have been asking to see healthier dinner options, one of these pizzas only has about 375 calories (assuming you use part-skim mozzarella and ricotta). So, there you have it! Put it on your menu this week!
*This is a really flexible dish; you can use whatever types of veggies and seasonings you prefer. We went with broccoli, onions and poblano peppers and they worked fantastically. If you like onions I would definitely recommend using them here – they caramelize a little during the roasting process and give the pizza such a great flavor.
- 3 cups roughly chopped vegetables, for roasting
- extra virgin olive oil (spray oil also works great)
- salt and pepper
- 2 8-inch tortillas
- additional seasonings (we used oregano and crushed red pepper)
- 1/2 cup part-skim ricotta cheese, divided
- 2 oz part-skim mozzarella cheese, shredded, divided
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Toss the vegetables with olive oil, salt and pepper. Spread out on the prepared baking sheet (keeping them in a single layer). Roast for 15-20 minutes, tossing halfway through, until nicely browned. When the vegetables are finished roasting, remove from the oven and reduce the oven temperature to 400°F.
Remove the aluminum foil from the baking sheet and lightly spray with cooking oil (you can also use a silicone baking mat). Place the tortillas on the baking sheet and spray the tops lightly with cooking oil as well. Spread 2 tbsp. of ricotta cheese over each of the tortillas. Sprinkle with some Italian seasonings (we used oregano and crushed red pepper). Divide the roasted vegetables and spread out over the tortillas. Using the remaining ricotta cheese, dollop it randomly over the pizzas (2 tbsp. each). Divide the shredded mozzarella between the pizzas and sprinkle over the top.
Bake the pizzas for about 5 minutes, or until the cheese is melted. Turn on the broiler and broil for 1-2 minutes, to crisp up the tortillas and brown the cheese. Watch the pizzas closely to make sure they don’t burn. Remove from the oven and allow to cool briefly before cutting and serving.
Yield: 2 pizzas
Source: Smells Like Home