Thin Crust Veggie and Pepperoni Pizza was last modified: June 27th, 2018 by
| Prep Time | 25 minutes |
| Cook Time | 5 minutes per pizza |
| Servings |
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Ingredients
- 2 10-inch whole grain tortillas
- 16 thin slices cooked turkey pepperoni
- 1 cup shredded part skim mozzarella
- 1/3 cup chopped bottled roasted red sweet peppers
- 1/3 cup pizza sauce
- 2 teaspoons olive oil
- 1/2 cup sliced red onion
- 1/2 cup chopped green sweet pepper
- 1/2 cup sliced fresh mushrooms
Ingredients
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Instructions
- Place pizza stone on lowest rack of oven and preheat oven to 450˚F
- In a food processor (or blender), combine roasted red sweet peppers and pizza sauce. Blend until smooth
- In large pan or skillet, heat oil over medium-high heat, then add red onion and fresh peppers and mushrooms. Stir and cook for 5 minutes or until tender.
- Divide pizza sauce mixture among tortillas evenly, and spread thinly. Top this with vegetable and pepperoni mixture, and sprinkle with cheese.
- Place only ONE of the pizzas on the pizza stone (careful, it's hot!). Bake about 5 minutes or until edges of tortilla and cheese are golden brown. Repeat with remaining pizza.
Recipe Notes
NUTRITION FACTS PER SERVING: 253 cal, 11 g fat (4 g saturated fat), 25 mg cholesterol, 625 mg sodium, 24 g carbohydrate, 14 grams protein
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