When I crave something light and quick, this is my go-to solution. It’s very simple to prepare and you’ll have delicious, crispy pizza faster than you can oder take-out. It’s much healthier for you too.
- 4x 8-inch whole wheat tortillas
- 8 tbsp. prepared tomato sauce
- 2 c. mozzarella cheese, grated by hand
- 4 slices of prosciutto
- 1 handful of arugula leaves
- 1/2 tsp. fresh lemon juice
- 2 tsp. olive oil, divided
I prefer to use block mozzarella cheese and grate it myself. Although the pre-shredded variety is more convenient, it contains anti-caking agents which changes the overall texture. I find that it doesn’t melt as nicely. If you freeze the cheese for about 15 minutes, it will be much easier to grate.
Any store-bought or homemade tomato sauce can be used. I’m partial to Trader Joe’s Three Cheese Tomato Sauce.
The next time you make a batch of tomato sauce (or have some leftover from dinner), freeze some in snack-size Ziploc bags. This way you can pull out a small amount without having to defrost a large quantity.
- Preheat your oven to 425 F. Grab 2 rimmed baking sheets and place them into the oven to heat up.
- Add 1 teaspoon of olive oil to a small bowl. Lightly brush both sides of the tortillas- use a folded paper towel if you don’t have a brush. This makes them nice and crispy when baked.
- Spread 2 tablespoons of tomato sauce onto each tortilla, leaving a 1/2- inch border around the edge for your ‘crust’. Use the back of a spoon to help guide you.
- Top each base with 1/2 cup of mozzarella cheese.
- Bake for about 5-7 minutes or until the pizza is crisp and the cheese is melted. Rotate your pans and swap racks halfway through cooking for even browning.
- In a small bowl add the arugula, lemon juice and olive oil. Toss with your hands to coat.
- Remove the pizzas from the oven.
- Tear up the prosciutto slices and add to each pizza.
- Top with arugula salad.
- Serve warm.