Thin & Crispy Margarita Pizza
- 1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla (do not use a reduced-carb one)
- 1/2 teaspoon Gourmet Garden Garlic Blend or frozen herbs in trays (look for Gourmet Garden in tubes in the produce section or for frozen herbs at Trader Joes)
- 1 1/2 teaspoons Gourmet Garden Basil Herb Blend or frozen herbs in trays (look for Gourmet Garden in tubes in the produce section or for frozen herbs at Trader Joes)
- 1 1/2 ounces (scant 1/2 cup) finely shredded reduced-fat mozzarella cheese (no more than 2.5 g of fat per ounce; I used Lucerne, found at Safeway chains)
- 5 (1/4-inch-thick) plum tomato slices
- Preheat the oven to 400F.
- Bake the tortilla on a small nonstick baking sheet for 3 to 4 minutes per side, or until it is completely crisp.
- If air bubbles form while cooking, poke them with a fork, and then use a spatula or oven mitt to carefully press the air out.
- Remove the sheet from the oven.
- Spread the garlic and basil evenly over all but the outer 1/2 inch of the tortilla.
- Top that evenly with the cheese and then the tomato slices.
- Bake the pizza for 2 to 4 minutes, or until the cheese is completely melted.
- Allow it to cool for 5 minutes, and then slice it into 4 wedges.
- Serve immediately.
- Calories: 237
- Protein: 14g
- Carbohydrates: 31g
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Fiber: 4g
- Sodium: 733mg
tortilla, garlic, section, mozzarella cheese, tomato slices
Taken from www.epicurious.com/recipes/food/views/thin-crispy-margarita-pizza-375465 (may not work)