Loaded Veggie Mini Pizzas

loadedveggieminipizzaThis past weekend one of my best friends from college was married.  I loaded my girls in the car and traveled nine hours to Raleigh, NC to celebrate.  It was a wonderful weekend full of North Carolina hospitality and long southern draws (if I could have any southern accent, it would be a North Carolina one for sure)!  After sending Katherine off to Anguilla on her honeymoon (oh if only Jonathan and I could relive our honeymoon…I think we would appreciate it far more now than we did then) it was back to reality for this mama.  I came home to an empty fridge and needed a quick meal to feed the hungry troops.  I had tortillas, pasta sauce, shredded cheese and some veggies – mini pizzas it was!  This is a fantastic meal in a pinch and you can add any toppings that you like.  Add it to your list of go-tos:)

Serves 6

6 large whole wheat tortillas

1 chopped red bell pepper

1 chopped yellow bell pepper

2 c of shredded mozzarella cheese

1 jar pizza or pasta sauce

2 c chopped fresh spinach

dried oregano and basil for sprinkling

Preheat your oven to 415 degrees.  Place the tortillas on cookie sheets.  Spread pasta/pizza sauce out over each tortilla (leaving an edge for crust).  Lay spinach leaves out on top of sauce.  Chop red and yellow bell peppers and sprinkle over each tortilla.  Sprinkle cheese over each tortilla.  And finally, sprinkle oregano and basil over each mini pizza.  Bake for 10-15 minutes – until cheese is melted and tortilla has crisped up but not browned too much!

Loaded Veggie Mini Pizzas
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These loaded veggie mini pizzas are an easy answer to dinner you need in a pinch! They are a healthy take on regular pizza with whole wheat tortillas, spinach and red and yellow peppers.
Ingredients
  • 6 large whole wheat tortillas
  • 1 chopped red bell pepper
  • 1 chopped yellow bell pepper
  • 2 c of shredded mozzarella cheese
  • 1 jar pizza or pasta sauce
  • 2 c chopped fresh spinach
  • dried oregano and basil for sprinkling
Instructions
  1. Preheat your oven to 415 degrees.
  2. Place the tortillas on cookie sheets.
  3. Spread pasta/pizza sauce out over each tortilla (leaving an edge for crust).
  4. Lay spinach leaves out on top of sauce.
  5. Chop red and yellow bell peppers and sprinkle over each tortilla.
  6. Sprinkle cheese over each tortilla.
  7. And finally, sprinkle oregano and basil over each mini pizza.
  8. Bake for 10-15 minutes – until cheese is melted and tortilla has crisped up but not browned too much!

 

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