Pizza is a funny thing - most people love it and would say it's their favorite thing ever in the whole world! And there are a few who actually don't like it. What's left is someone like me. I like the idea of pizza, but prepackaged, sugar laden sauces, cheap cheese and mile hi crusts don't do it for me.
A thin crust loaded with veggies and bursting with flavor sauces are more my style. One of my most popular cooking class is my Grilled Flatbread class. But the grill is not always accessible (especially it it's covered under 19" of snow!) and sometime you need an even quicker back up. Enter the tortilla. Tortilla's aren't just for tacos anymore. I've been making a pizza crusts out of them for years and it's time you started too.
It's the same principle: lay out the crust, add toppings and bake. Voila! A tortilla pizza. And because the tortilla is just right for a single pizza, everyone gets to top it their way. So if you have a Wisconsinite in your house who has sworn an oath to eat cheese on EVERYTHING, now they can have cheese and you don't have too.
Let's talk about the Kale Lime pesto - it's amazing as a dip, on top of pasta, as a spread in sandwiches or a little meatball sauce. It gives life to your roasted veggies and works perfect as a pizza 'sauce'. I also enjoy it straight on a spoon.
Having a go-to pizza in your repertoire is now as simple as it is healthy. Mangia!
Happy Healthy Tips: Making a pesto out of kale increases the nutritional value 10 fold; plus there is no cheese to contend with - just antioxidants with a kick of fresh lime.
1 whole wheat or gluten free tortilla
salt and pepper to taste
1 tsp extra virgin olive oil
1 packed cup curly kale
1 garlic clove
1 tbls oregano
1/4 cup extra virgin olive oil
1/4 cup toasted pepitas
2 tbls fresh lime juice
pinch of salt
pinch of cayenne pepper
Place all the ingredients in a blender and blend to combine. If you feel the pesto is too thick, add an additional drizzle of olive oil.