whole wheat tortilla pizzas with arugula + prosciutto
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.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat your oven to 425 F. Grab 2 rimmed baking sheets and place them into the oven to heat up.
- 2
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.
- 3
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.
- 4
Top each base with 1/2 cup of mozzarella cheese.
- 5
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.
- 6
In a small bowl add the arugula, lemon juice and olive oil. Toss with your hands to coat.
- 7
Remove the pizzas from the oven.
- 8
Tear up the prosciutto slices and add to each pizza.
- 9
Top with arugula salad.
- 10
Serve warm.