Like the title suggests, this is a delicious avenue for a pizza fix fast. I named it "quicker than a quesadilla," because even though you make it on the stovetop, you don't have to flip it. As you can see from the pictures, I went heavy on the veggies, but you can use whatever pizza toppings you like.
Ingredients as pictured:
small wheat or corn flour tortillas (I used gluten-free corn tortillas)
tomato (diced fresh or drained canned)
spinach (fresh, chopped or ripped)
artichoke hearts (drained canned)
mozzarella cheese (sliced or shredded)
[Frank's] hot sauce (optional, but so good!)
Other suggestions:
pizza, pasta, or pesto sauce
pepperoni
broccoli
onion
garlic
Italian seasoning
other creative and delicious toppings
Kitchen Supplies:
pan
lid for pan (optional)
Misto or oil spray
cutting board
sharp knife
can opener (if necessary)
Heat pan on medium heat. Gather and prepare other ingredients as pan heats. Spray lightly with oil (work it Misto!). Place tortilla on hot pan and top with selected toppings. Depending on how melted you'd like your cheese, you may consider covering the pan and monitoring the melting progress. Heat tortilla approximately 5-10 minutes or until the bottom begins to brown/ cheese is melted to desired meltiness.
whole mini pizza
as you can see, I love hot sauce, especially when it's from Buffalo
I decided to forgo sauce for this version and it turned out great. As the name suggests, I just wanted something quick and easy to pile with vegetables. Perfect for a quick spring or summer lunch/dinner--no oven needed!
artichoke close up!
If you like this idea, click the "Mindful Eating" label below for other recipes and ideas.Labels: Mindful Eating
