SMART SUBSTITUTION Whole-wheat tortillas contain fewer calories than traditional pizza crusts, and they crisp quickly in the oven. Topping each round with just a sprinkle of part-skim mozzarella and a few shavings of pecorino cheese also results in a lighter pizza. Complete the low-calorie meal with an arugula salad.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F, with racks in upper and lower thirds. Arrange tortillas on two rimmed baking sheets; brush tops with a total of 1 teaspoon oil. Dividing evenly, layer tortillas with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and edges are browned, 13 to 15 minutes, rotating sheets from top to bottom and front to back halfway through.
Step 2
Meanwhile, in a medium bowl, whisk together remaining 2 teaspoons oil and the vinegar; season vinaigrette with salt and pepper.
Step 3
When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 310
Step 6
Fat: 13.9g (4.2g Saturated Fat)
Step 7
Protein: 14g
Step 8
Carbohydrates: 33g
Step 9
Fiber: 4.9g
