Thin & Crispy Margarita Pizza
When I first saw the “herbs in tubes,” as I call them, referring to Gourmet Garden’s herb blends, I thought I wouldn’t like them. But with one try, I became hooked, particularly to the garlic blend. This rendition of a margarita pizza is one of my favorite applications for them. It’s insanely easy to throw together and especially tasty, considering the little amount of time it takes. If you’re having trouble finding these herbs, visit gourmetgarden.com and check out their store locator. Or you can look for herbs frozen in trays. At my local Trader Joe’s, they sell frozen chopped garlic and chopped basil in trays from a brand called Dorot. Just be sure to measure the herbs yourself instead of relying on the measurements listed on the package (I found 1 teaspoon of basil was more than 1 cube, though the package says that 1 cube is equivalent to 1 teaspoon).
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
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.
Step 3
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.
nutrition information
Step 4
Calories: 237
Step 5
Protein: 14g
Step 6
Carbohydrates: 31g
Step 7
Fat: 6g
Step 8
Saturated Fat: 2g
Step 9
Cholesterol: 15mg
Step 10
Fiber: 4g
Step 11
Sodium: 733mg
