Call up your local pizzeria and tell them the bad news…you won’t be needing their services anymore. I got ya’ covered! Healthy, simple, cheesy, tomato-y, toppings-y, delicious-y!
- 3 Whole wheat tortillas
- Steamed Swiss chard (7-8 leaves and their stems)
- 1 Sautéed onion
- 8-10 Sautéed button mushrooms
- 5 Steamed broccoli florets
- 10 Grape tomatoes, halved
- 10 Kalamata olives, halved
- Pine nuts
- Mozzarella cheese, shredded
- Grated Parmesan cheese
- Olive oil
- Preheat oven to 425F.
- Using cast iron pans or a large baking sheet (preferably cast iron pans to insure a crispy crust) lay out your three tortillas.
- For Swiss chard and olive pie, layer as follows: Swiss chard, onion, kalamata olives, pine nuts, mozzarella cheese, Parmesan cheese. Spray cheese layer with olive oil, and add a pinch of salt sprinkled over the entire pie.
- For mushroom and onion pie, layer as follows: Swiss chard, onion, mushroom, mozzarella cheese, and Parmesan cheese. Spray cheese layer with olive oil, and add a pinch of salt sprinkled over the entire pie.
- For broccoli and tomato pie, layer as follows: Swiss chard, broccoli, grape tomatoes, mozzarella cheese, and Parmesan cheese. Spray cheese layer with olive oil, and add a pinch of salt sprinkled over the entire pie.
- Place all three in oven and bake for 10 minutes.
- Switch your oven to convection bake and cook for another 3-5 minutes.
- Keep a close eye and remove once the cheese begins to brown on top (resist the temptation to remove them sooner, it is worth the wait).
- Slice and devour.
If I didn’t already adore these, I would have further reason to sing their praises for this one critical factor: no post-pizza malaise. The garlicky, greasy, sugary pizza that I used to get from my local pizzeria always had an unpleasant and lasting aftereffect. Without fail, I always felt awful. A delightful burning effect running up my esophagus and the sensation that a brick was imbedded in my gut…maybe it’s just me, but if others of you feel this way too, this a delicious solution that sacrifices nothing (in my humble opinion). And if you are really yearning for that GENUINE pizza experience, these puppies will still burn the #$%^ out of the roof of your mouth. You don’t know you’ve had pizza until there are threads of your own skin hanging down from the roof of your mouth. Or maybe that’s just me?
PLUS (not that theses pizzas need a press agent) they are much, MUCH lower in calories than traditional pizza. The day after I ate these, I lost 1/2 lb! Go tortilla pizzas! If you had been in my bathroom when I weighed myself after these pizzas, you would have seen me doing a jig! And believe me I ate abundantly…see the last picture in this post for all the leftovers we had.
Leftover toppings? Store your extra toppings in the fridge and use them in the morning to make the perfect one egg omelet or top your “toppings” with any leftover beans you may have in your fridge for a simple vegetable and bean bowl.
These look delicious. We used to make them with homemade tortillas or what we called chIpatis. They were a family favorite. I’ll have to try them again.
Hi Carol,
These tortillas were made with sprouted whole grain flour. They are so much softer and tastier than the store bought kind, as I know you know! I have never had Chapatis. I’ll have to try them. Thanks for leaving a comment; you are my first commenter! (Sorry, no special prizes for being first)