Here in our little apartment, Andrew and I are onto the Official Spring Break countdown (and getting a little hyper). With vacation now barely three days away, we’re getting creative with fridge findings. This is the first of a few posts on deliciously do-able weeknight eatings (with uncomplicated ingredients)…
inspired by Fresh Flavor Fast
For thin, crispy and remotely healthy pizza, all you need:
- whole-wheat tortilla or sandwich wraps
- olive oil
- ricotta cheese (low-fat scores you extra points)
- veggie or meat tidbits
Preheat the oven to 450F. Brush a thin layer of olive oil on both sides of the tortilla and place on a baking sheet (lined with parchment paper for a no-mess ending to your night). Sprinkle a very light layer of shredded or grated cheese–mozzarella, parmesan, asiago, your favorite. Spoon a few small dollops of ricotta spaced across the pizza.
Bake for about 15-20 minutes, until the cheese begins to brown. Don’t be too alarmed about the crust darkening, the whole pizza needs time to develop fabulous crunch. Cool for about two minutes and cut into quarters with a large chef’s knife.
It’s hard to imagine the true transformation of this floppy wrap into a crispy flavor-packed pizzeria treat. The whole-wheat may sound unappealing or maybe overpowering, but its heartiness brings something truly special.
A little salad? A little wine? One large [quesa]pizza is a perfect serving size, and surprisingly substantial with whole grains. The ricotta spreads across the crust in creamy guilt-free decadence. A cheesy treat that’s a healthy, quick alternative to frozen pizza on those tiring nights.
Topped with ricotta and mushrooms: 305 calories, 14 g of fat, 15 g protein, 33 g carbs, 4 g fiber. Take those little stats to the freezer aisle and delight in your homemade wonder!
If you’re enamoured with the speedy simplicity of this pizza, but seek something more crowd-friendly, check out my lavash pizza here!