Grilled Tomato, Arugula, and Feta Cheese Pizza recipe
If you’re a fan of thin-crust pizza, this vegetable and cheese pizza recipe has your name on it. Whole-wheat tortillas are the “crust” in this dish. Grill them on a grill pan or an outdoor grill until they are slightly brown and crunchy. The topping of plum tomatoes, fresh basil, garlic, creamy feta, and spicy arugula make these individual pizzas simply irresistible.
- 1 spray(s) cooking spray to coat grill or pan
4 whole tortilla(s), flour, whole-wheat 8-inch
- 4 medium tomato(es), plum thinly sliced
- 3 1/2 ounce(s) cheese, feta, reduced-fat
- 1 clove(s) garlic minced
- 2 tablespoon basil, fresh thinly sliced
- 1 1/3 cup(s) lettuce, arugula
- 2 teaspoon oil, olive, extra-virgin
- salt to taste
- pepper, black ground to taste
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute.
Transfer to a cutting board, grilled side up, and top tortillas evenly with tomatoes, cheese, garlic, and basil. Return tortillas to the grill, topping side up. Cover and cook until cheese is softened, about 30 seconds.
Top with arugula and basil, cover, and grill another 1 to 2 minutes, or until arugula is wilted. Transfer pizzas to 4 plates, drizzle with oil, and season with salt and pepper. Serve warm.
Your tween will love this too!
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