Heirloom Tomato Pesto Pizza:
It’s the end of the week and it’s finally cooling down outside! Yeah! It’s been a long grinding week with work, meetings, volunteering at school and dreadful homework. I’m so looking forward to this weekend. I have no parties to attend, no dinners dates and no appointments. It nice not to have an agenda for once.
I’m making individual size pizzas with the kids…and heirloom tomato pesto pizza is one of my favorites. The kids love to make their own pizzas and we have so much fun each time changing up the ingredients. We use whole wheat tortillas (which are only 120 calories) with heirloom tomatoes and pesto sauce all topped off with low-fat mozzarella cheese and dried oregano spice. The flavors melt together like butter and taste like an authentic Italian pizza. The hard part is only eating one!
Ali in the Valley
Photo by: Ali
1 tortillas (whole wheat) 1/4 cup sauce (pesto or substitute with marinara, olive oil and garlic, barbecue, pizza sauce, etc.) 1/3 cup of low-fat shredded/crumbled cheese (mozzarella, cheddar, goat, feta) 3 tbsp dried oregano (or herb of choice) 1 heirloom tomato (sliced) 1 bell pepper (sliced)
Preheat the oven to 425 degrees Fahrenheit. Place the tortilla on a baking sheet. Spread sauce evenly across the tortilla, leaving 1/2 inch around the edges. Add tomato, bell pepper and oregano then sprinkle with cheese. Bake for 10 to 15minutes, until the cheese is golden and bubbling (no sooner!) and the edges of the tortilla are lightly browned. Slice and serve.