No-fuss pizzas are minutes away when you use crispy tortillas as a base. It saves time and you can keep them on hand in the refrigerator or the pantry.
Serving size: 1 Pizza
8 Points®
- Total time: 40 min
- Prep: 15 min
- Cook: 25 min
- Serves: 4
- Difficulty: Easy
Ingredients
- Cooking spray: 4 spray(s)
- Broccoli: 8 oz, cut into small florets
- Grape tomatoes: 16 item(s), halved
- Olive Oil: 1 Tbsp
- Table salt: ¼ tsp
- Olives: 12 olive(s), medium, pitted and chopped
- Store-bought pizza sauce: ½ cup(s), or tomato sauce, divided
- Whole-wheat tortilla: 4 tortilla(s), medium
- Dried oregano: 1 tsp, divided
- Provolone cheese : 2 oz, about 4 thin slices
- Grated Parmesan cheese: 4 tsp, Parmigiano-Reggiano recommended
Instructions
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Preheat oven to 450°F. In large bowl, toss broccoli, tomatoes, oil, and salt. Spread vegetables out on baking sheet in single layer and lightly coat with nonstick spray. Roast until vegetables are crispy, 12 to 15 minutes. Remove from oven. (You can also grill the vegetables in a grilling basket.) Toss vegetables with olives.
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Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
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To make pizzas, spread 2 tbsp tomato sauce on each tortilla and sprinkle each with 1⁄4 tsp oregano. Tear 1 slice of provolone into pieces and arrange on top of 1 pizza. Top with 1 tsp Parmesan and quarter of vegetables. Repeat with remaining pizzas, provolone, Parmesan, and vegetables. Grill pizzas until edges begin to brown, 3 to 4 minutes. Rotate pizzas and continue to grill until cheese is bubbly, 2 to 3 minutes more. (You may have to cook the pizzas in batches, depending on the size of your grill or grill pan.)
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