I adore that it’s finally fall- my absolute favorite time of year. Here in the desert, it means a return to dinners outside- and the hustle and bustle of kids activities, holiday preparations, and my annual fall “purge” (to make room for the impending avalanche of Christmas toys).
little stressful- am I right?
Never fear, pizza night is here.
But not pizza night as you’ve known it. Take my Quick Greek Pizza. Made on a crisp, wheat tortilla, the refined carbs of your typical pizza are chucked out the window. The creamy, spicy, oil-free hummus (from the Guide to Nutritious Noshing) replaces both sugary pizza sauce and fat-laden cheese to keep the calorie count down and the protein and fiber count up.
You could really make this with just about any toppings you want but I’ve listed my faves in the ingredients below. It works for a lunch on it’s own or a dinner with a nice little salad of cucumbers and tomatoes in a balsamic dressing.
And if you really wanted to omit the crust, these ingredients make a dynamite salad over a bed of cooked quinoa.
Lots of options, still leaving you with lots of time! Opa!
Quick Greek Pizza
- 1 small whole wheat tortilla (I like the Mission Artisan variety)
- Prepared spicy, oil-free hummus (from the Guide to Nutritious Noshing, here)
- Canned artichoke hearts, chopped
- Jarred roasted red bell pepper, chopped
- Red onion, chopped
- Roma tomatoes, chopped
- Kalamata olives, chopped
- Prepared Cool Cucumber Dip (from the Guide to Nutritious Noshing)
Preheat oven to 400 degrees Fahrenheit. Place tortilla on a baking sheet and smear hummus on top, leaving room at the edges to pick it up once cooked. Top with desired toppings, except for Cool Cucumber Dip. Bake for 5-7 minutes, or until tortilla starts to brown on the edges. Drizzle Cool Cucumber Dip over pizza, cut into slices and enjoy!