Quick and easy, this microwaved dish makes
a healthy alternative to a traditional pizza.
Veggie Pizza with Pistachios
- 1 (8-inch) flour tortilla
1/4 cup broccoli florets
1/4 cup cauliflower florets
1 medium mushroom, sliced
1/4 cup coarsely chopped California pistachios
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
2 tablespoons sun-dried tomatoes (not oil-packed)
1/4 cup shredded part-skim mozzarella or ricotta cheese
- Pierce tortilla several times with fork.
Place between 2 sheets of white paper towels. In microwave, cook
on HIGH 1 to 1 1/2 minutes, or until tortilla is barely crisp,
set aside.
- Place 2 connected paper towels on counter.
Place broccoli, cauliflower and sliced mushroom directly over
perforation in center. Fold over both sides, then the ends to
enclose vegetables. Place on microwave-safe plate, perforated
side up. Pour 1/4 cup water over towel to moisten. Cook on HIGH
2 minutes. Carefully pull open perforation; arrange vegetables
on tortilla. Sprinkle top with tomatoes, pistachios, oregano
and cheese.
- Return pizza to microwave; cook on HIGH
45 to 60 seconds or just until cheese melts. Serve immediately.
Makes 1 serving.
Nutritional Analysis Amount per Serving:
Calories 390
Total Fat (g) 22
Saturated Fat (g) 5
Monounsaturated Fat (g) 10
Cholesterol (mg) 15
Sodium (mg) 570
Potassium (mg) 840
Total Carbohydrate (g) 34
Dietary Fiber (g) 6
Protein (g) 19
Recipe and photograph provided courtesy
of the California Pistachio Commission.
