Pepperoni Veggie Pizzas Recipe

Pepperoni Veggie Pizzas Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

These mini pizzas start with a tortilla crust, and are loaded with veggies, cheese and turkey pepperoni. "For a meat-lover's version, I sometimes add browned ground round and Canadian bacon," notes Vicki Milam from Huntsville, Alabama.

This recipe is:

Quick

[X]

Rate Pepperoni Veggie Pizzas Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pepperoni Veggie Pizzas Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

15 5 20

Ingredients

2 whole wheat tortillas (8 inches)
2 tablespoons prepared pesto
12 slices turkey pepperoni
12 thin slices zucchini
4 fresh mushrooms, thinly sliced
2 thin slices red onion, separated into rings
2 tablespoons each chopped green, red and yellow pepper
2 thin slices provolone cheese, cut into strips
1/4 cup shredded part-skim mozzarella cheese

Directions

Coat both sides of tortillas with cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted. Yield: 2 servings.

Nutritional Facts 1 pizza equals 372 calories, 19 g fat (7 g saturated fat), 41 mg cholesterol, 741 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as Pepperoni Veggie Pizzas in Taste of Home June/July 2007, p57