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Pepperoni Veggie Pizzas

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

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.
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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

  1. 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.

Nutrition Facts

1 each: 372 calories, 19g fat (7g saturated fat), 41mg cholesterol, 741mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 20g protein.

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