For dinner last night we had these mini pizzas I made as a quick dinner that literally took about 15 minutes. We were not in the mood for cooking, so I grabbed whatever I found in the fridge (which is not much, since we’re waiting for our CSA box to get here today). So without delay, here you have the mini corn tortilla vegetable pizzas!
INGREDIENTS (organic):
Sprouted corn tortillas
Spinach
Mushrooms
Sun-dried tomatoes
Yellow pepper – chopped into small squares
Shredded cheese (I used cheddar and a sprinkle of Parmesan)
Oregano – dried
Terragon – fresh leaves
Chives – fresh and chopped
ASSEMBLY:
On the tortilla, place a little cheese, then spinach leaves and terragon. Then add mushrooms, peppers and the sun-dried tomatoes. Sprinkle a little more cheese. Sprinkle the oregano and chives and lastly, the Parmesan. Notice it’s just a sprinkle, perhaps just for color :)
Bake at 300 for 5 minutes. We have a little toaster oven with a convection oven setting that works perfectly. There you have it, easiest dinner on the planet. I would love to add some avocado to that next time.
Happy cooking!
{ 1 comment… read it below or add one }
Nice. I’m all over the idea of using what you have on hand and this dish looks delish!