Two-Cheese Tortilla Pizza with Arugula Salad

Name: Two-Cheese Tortilla Pizza with Arugula Salad
Yield: serves 4
Ingredients: 4 whole-wheat tortillas (8-inch); 1 tablespoon olive oil; 2 cans (14.5 ounces each) diced tomatoes, drained; 3 ounces part-skim mozzarella cheese, coarsely grated; 1 ounce Pecorino Romano cheese, shaved with a vegetable peeler; 1/4 cup pitted Kalamata olives, halved lengthwise; 1/4 teaspoon red-pepper flakes; 2 teaspoons balsamic vinegar; Coarse salt and ground pepper; 2 bunches arugula (about 8 ounces total), thick stems removed, washed well and dried; 1/2 cup fresh basil leaves, torn

December 22, 2011

SMART SUBSTITUTION Whole-wheat tortillas contain fewer calories than traditional pizza crusts, and they crisp quickly in the oven. Topping each round with just a sprinkle of part-skim mozzarella and a few shavings of pecorino cheese also results in a lighter pizza. Complete the low-calorie meal with an arugula salad.

Recipe notes

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