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Epicurious

Two-Cheese Tortilla Pizza with Arugula Salad

SMART SUBSTITUTION Whole-wheat tortillas contain fewer calories than traditional pizza crusts, and they crisp quickly in the oven. Topping each round with just a sprinkle of part-skim mozzarella and a few shavings of pecorino cheese also results in a lighter pizza. Complete the low-calorie meal with an arugula salad.

Recipe information

  • Yield

    serves 4

Ingredients

4 whole-wheat tortillas (8-inch)
1 tablespoon olive oil
2 cans (14.5 ounces each) diced tomatoes, drained
3 ounces part-skim mozzarella cheese, coarsely grated
1 ounce Pecorino Romano cheese, shaved with a vegetable peeler
1/4 cup pitted Kalamata olives, halved lengthwise
1/4 teaspoon red-pepper flakes
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
2 bunches arugula (about 8 ounces total), thick stems removed, washed well and dried
1/2 cup fresh basil leaves, torn

Preparation

  1. Step 1

    Preheat oven to 450°F, with racks in upper and lower thirds. Arrange tortillas on two rimmed baking sheets; brush tops with a total of 1 teaspoon oil. Dividing evenly, layer tortillas with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and edges are browned, 13 to 15 minutes, rotating sheets from top to bottom and front to back halfway through.

    Step 2

    Meanwhile, in a medium bowl, whisk together remaining 2 teaspoons oil and the vinegar; season vinaigrette with salt and pepper.

    Step 3

    When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 310

    Step 6

    Fat: 13.9g (4.2g Saturated Fat)

    Step 7

    Protein: 14g

    Step 8

    Carbohydrates: 33g

    Step 9

    Fiber: 4.9g

Everyday Food: Light
TagsPizzaCanned TomatoTomatoVegetableMozzarellaCheeseDairyPecorinoOliveArugulaLeafy GreensBasilHerbs & SpicesMainSnackLunchDinnerNut FreeVegetarianQuickEasyWeeknight MealsOven BakeCookbooks
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