June 28, 2011 by AnnMarie
Someone told me today they had a huge weakness for pizza. Me too. Here’s my fix. I make this recipe about every other day and have yet to get sick of it after 3 months. It’s also gluten free.
Small soft CORN tortilla rounds (usually on the bottom shelf in the grocery store)
Jar marinara sauce (look for low calorie and a fat content of less than 2 grams per serving)
Garlic (powder or fresh) and other spices to your preference (oregano, basil, red pepper)
Tomato slices and/or mushrooms sliced (I also use sun dried tomato some times)
Hard cheese (parmesan, asiago or reggiano)
Preheat oven AND cookie sheet or pizza pan to 425 or 450 degrees.
Spread a little sauce in the center of each tortilla (I usually make 2 or three)
Sprinkle on spices
Cover completely with spinach (you can put a couple layers on)
Grate cheese over top (don’t go overboard – think light dusting)
Add sliced tomato and/or mushroom
Sprinkle a little olive oil on top
Salt and pepper if needed
Place on the hot pan and cook for about 5 minutes or until the cheese is melted and tortilla sides are slightly brown and crisp.
That’s it! I can usually have dinner on the table in 15 minutes and have very little dishes to clean up after.
I buy the 30 packs of tortillas for around $2 and load up on marinara when it’s on sale 2 for 1 (which is often). The cheese is the only really expensive part of this recipe but a little goes a long way.