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Matt's Mexican Pizza Recipe

My brother and I have fond childhood memories of Saturday morning breakfasts on our Minnesota farm. It was big production, with everyone involved. That's where we developed our love of cooking.—Matt Walter, Grand Rapids, Michigan

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Matt's Mexican Pizza Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

2 flour tortillas (10 inches)
1 package (3 ounces) sliced pepperoni
2 medium tomatoes, chopped
1/2 cup salsa
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup shredded lettuce

Directions

Place one tortilla on a microwave-safe plate. Layer with half of the pepperoni, tomatoes, salsa, olives and cheese. Microwave, uncovered, on high for 1 minute or until cheese is melted. Top with half of the lettuce. Make a second pizza with the remaining ingredients. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 719 calories, 44 g fat (20 g saturated fat), 86 mg cholesterol, 2,054 mg sodium, 44 g carbohydrate, 11 g fiber, 30 g protein.

Originally published as Matt's Mexican Pizza in Taste of Home December/January 1995, p47

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