Saturday, January 31, 2009
Thin crust pizza is probably my favorite type of pizza. This recipe is made with tortillas and every bite comes out crisp. You'd never guess this is low calorie. It's also nice to use tortillas because each person can have their own. You can do different toppings, etc. I added some roasted, shredded chicken to the top of ours- trying to use up leftovers.
It was my first time grilling a pizza (-on my stovetop. It was 4 degrees this morning, so I wasn't grilling outside today, but will be making this again in the summer. Just be sure to cook your toppings ahead because the tortilla will crisp up faster than the toppings can heat.)
8 oz fresh shiitake mushroom, stems removed, caps wiped clean with a damp towel, quartered
6 medium shallot(s), peeled, quartered and chopped
1 tbsp olive oil
1/4 tsp table salt
1 spray(s) cooking spray
1/2 cup(s) pizza sauce, or tomato sauce
4 medium whole wheat tortilla(s) (I used an 8 inch tomato basil tortilla, hence the red!)
1 tsp dried oregano
1/8 pound(s) provolone cheese, about 4 thin slices
4 tsp grated Parmesan cheese, Parmigiano-Reggiano recommended
Preheat oven to 450ºF. In a large bowl, toss together mushrooms, shallots, oil and salt; spread on a sheet pan in a single layer and lightly coat with cooking spray. Roast until vegetables are crispy, about 12 to 15 minutes; remove from oven and set aside. (Or grill the vegetables in a grilling basket.) Heat an outdoor grill or a grill pan over medium-high heat. To make pizzas, spread 2 tablespoons of sauce on each tortilla; sprinkle each with 1/4 teaspoon of oregano. Top each with 1 slice of cheese that has been torn into pieces, 1 teaspoon of Parmesan and 1/4 of vegetable mixture. Place pizzas on grill or grill pan (you may have to do this in batches depending on the size of your grill pan), and cook until edges begin to brown, about 3 to 4 minutes; rotate pizza. Continue cooking until cheese is bubbly, about 2 to 3 minutes more.
Serving Size = 1 Pizza
Each Serving = 5 Weight Watchers Points