Monday, September 3, 2012

For Meatless Monday: An Oldie But A Goodie!

Time seems to be spinning out of control. Last day of the Minnesota State Fair. My little granddaughter starts pre-school tomorrow. The days are still hot and humid and I don't feel like cooking anything heavy. These little pizzas are so easy and light and delicious, you'll want to make them often. Add a tossed salad for a tasty supper!

Thinnest Crust Pizza with Ricotta and Mushrooms
The Ingredients.
2 teaspoons olive oil
2-12 inch multi-grain tortillas (Mission brand)
2 oz. Italian-style shredded cheese blend, mozzarella & Parmesan (Market Pantry)
10 dabs low-fat or part-skim ricotta
1 package fresh sliced mushrooms (or sliced canned mushrooms, well-drained)
1 small red onion, halved and thinly sliced
Cherry tomatoes, cut in half
fresh basil and/or fresh parsley (or a sprinkle of dried basil)
Sprinkle of pepper
The Directions.
1. Preheat oven to 400°. For easy cleanup, line baking sheet with foil. Brush both sides of tortilla with olive oil. Place on baking sheet.
2. Sprinkle with shredded cheese, then dollop with ricotta. Add mushrooms, red onion, tomatoes, basil; season with pepper.
3. Bake pizzas until crust is crisp and brown all over, about 10 minutes, rotating sheet from front to back during baking. Cut with a pizza cutter or knife; serve one per person. You can add more or less of all the ingredients to suit your own taste.
NOTE: You can also add sliced olives, banana pepper rings, artichokes, broccoli, well, you get the idea!

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