Margarita Pizza
- 1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla (do not use a reduced-carb one)
- ½ teaspoon Gourmet Garden Garlic Blend or frozen herbs in trays
- 1 ½ teaspoons Gourmet Garden Basil Herb Blend or frozen herbs in trays
- 1 ½ ounces (scant ½ cup) finely shredded reduced-fat mozzarella cheese (no more than 2.5 g of fat per ounce)
- 5 (¼-inch-thick) plum tomato slices
Instructions:
It’s insanely easy to throw together and especially tasty, considering the little amount of time it takes.
- Preheat the oven to 400°.
- 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 ½ 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.