Mediterranean Pizzas
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This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 264 |
| pro | 7 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 22 g |
| fibre | 3 g |
| chol | 8 mg |
| sodium | 722 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 14 |
| vit A | 10 |
| vit C | 12 |
| folate | 19 |
- Portion size: 2
These toppings are a starting point. Use your imagination to customize tortilla or pita pizzas.
Ingredients
- 2 six-inch 2six-inchflour tortillaflour tortillas or pita breads
- 3 tbsp 3tbspprepared pesto sauce
- 1/4 cup 1/4cupcrumbled goat cheese
- 2 tbsp 2tbspchopped drained oil-packed sun-dried tomatosun-dried tomatoes
- 6 6kalamata olivekalamata olives, pitted and halved
Preparation
Place tortillas on toaster oven broiler pan; spread each with pesto. Sprinkle with goat cheese, tomatoes and olives.
Bake in 400°F (200°C) toaster oven until base is crisp and toppings are hot, 8 to 10 minutes.
Additional information : Variation
Hot and Classic Pizzas: Replace pesto sauce with pizza sauce; goat cheese with shredded mozzarella cheese; tomatoes with 6 slices pepperoni or 3 slices Genoa salami, halved; olives with pickled hot pepper rings.
Source : Canadian Living Magazine: September 2006
