Veggie tortilla pizza has ultra-thin crust

For speedy preparation, look for sliced or diced vegetables in the produce department or on a salad bar. Any type of vegetables can be used for the pizza.

Helpful Hints

• The vegetables can be sliced in a food processor fitted with a slicing blade.
• Any type of tortilla can be used. Make sure it is about 8-9-inches in diameter.
• Any type of bottled pasta sauce can be used.

Countdown

• Preheat the oven to 400 degrees.
• Line baking tray with foil and place in the oven while the oven preheats.
• Prepare vegetables and assemble pizza.

Shopping List

To buy: 1 small eggplant,1 small zucchini, 1 small green bell pepper, 1 package 8-9-inch light flour tortillas, 1 bottle pizza sauce, 1 bottle dried oregano and 1 small package shredded, part-skim milk mozzarella cheese.

Staples: olive oil, onion, salt and black peppercorns.

Vegetable Tortilla Pizza

2 teaspoons olive oil

1 small eggplant, sliced, (about 2 cups)

1 medium onion, sliced (about 2 cups)

1 medium zucchini, sliced, (about 2 cups)

1 medium green bell pepper, sliced, (about 2 cups)

1 teaspoon dried oregano

Salt and freshly ground black pepper

2 8- to 9-inch light flour tortillas

1 cup bottled pizza sauce

1 cup shredded, part-skim milk mozzarella cheese

1. Preheat oven to 400 degrees. Line a baking tray large enough to hold the 2 tortillas with foil and place in oven while it is preheating.

2. Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant, onion, zucchini and green bell pepper. Sprinkle the oregano and salt and pepper to taste on top. Saute 5 minutes.

3. Place the tortillas on the baking tray in the oven for 1 to 2 minutes. They should be golden and crisp. Remove the tray from the oven and spread the pizza sauce over the 2 tortillas.

4. Place the grilled vegetables over the sauce. Place the shredded mozzarella over the vegetables. Return the tray to the oven for 5 minutes or until the mozzarella melts.

Yield: 2 servings

Per serving: 497 calories (40% from fat), 22.3 g fat (9.5 g saturated, 7.2 g monounsaturated), 48 mg cholesterol, 29.4 g protein, 52.8 g carbohydrates, 16.4 g fiber, 776 mg sodium.