Personal Pizzas, Two Ways

Personal Pizzas, Two Ways

We woke up this morning and decided that we wanted leftover pizza for breakfast. Unfortunately, we didn’t have any. But we had some ingredients on hand and I made these. They both start with a 6 inch La Tortilla Factory Wrap. I spread one teaspoon olive oil on each and then added the various toppings.

In the background is the Mushroom, Tomato and Spinach Pizza. I layered, in this order:
4 ounces sauteed crimini mushrooms
6 cherry tomatoes, halved
5 Kalamata olives, halved
1/2 cup baby spinach, chopped
2 tablespoons shredded cheese

In the foreground I have a Mushroom, Onion and Bleu Cheese Pizza. Again, in this order:
1 ounce bleu cheese
4 ounces sauteed crimini mushrooms
1 medium Vidalia onion, sauteed with 2 ounces port wine
1 ounce bleu cheese (I was fortunate to find a mild bleu jack cheese, cut into 1 ounce slices. that made making this pizza easy.)

Sauteing onions with port is also easy. Thinly slice the onion. Heat a non-stick pan and heat 1 teaspoon olive oil. Add onions and cook over medium-high heat until they are getting translucent. Pour port in the pan, cover and cook for another 5-6 minutes, or until very soft.

Bake these pizzas on a pizza stone or other pan, at 375 for about 10-12 minutes, or until the cheese melts.

Nutritional data:
Mushroom, Tomato and Spinach Pizza
Calories:    296
Fat:                21g
Sat Fat:         6.7g
Chol:             30mg
Sodium:      848mg
Carbs:           22g
Fiber:         10.5g
Protein:     14.1g

Nutritional data:
Mushroom, Onion and Bleu Cheese Pizza
Calories:    483
Fat:            29.6g
Sat Fat:      13.4g
Chol:            60mg
Sodium:     464mg
Carbs:       32.2g
Fiber:        10.2g
Protein:       21g

Ultra-Thin Crust Veggie Pizza

“Ultra-Thin” Crust Veggie Pizza
Make 3 portions (1/3 of the pizza)

1 Ultra-thin whole wheat pizza crust
1 tablespoon olive oil
2-3 cloves garlic, crushed and minced
1 teaspoon Italian spice blend  (I used Penzey’s Tuscan Sunset.)
2 ounces finely shredded mozzarella cheese

1.  Mix garlic, spices and oil together.  Let sit for 10-15 minutes. 
2.  Spread garlic-oil mix evenly over the crust.
3.  Top with half of the mozzarella cheese.

Add your favorite ingredients.  In the picture above, I used:
1 small can mushrooms
2 tablespoons sliced black olives
10 sliced green olives
2 tablespoons red onion, minced
1 cup baby spinach, chopped
15 cherry tomatoes, sliced

4.  Place all toppings on the cheese.
5.  Top with remaining mozzarella.
6.  Place in a pre-heated oven at 425 degree, for 5-7 minutes.

Note: the label suggested 10-14 minutes in the oven.  Hah!  I checked it at 8 minutes at it was already a little too brown at the edges.  I suppose I could have avoided that by piling the topping on right to the edge, but that would defeat the idea of a light pizza.

Nutritional data:
Calories:         261
Fat:                12.7g
Sat fat:             3.2g
Chol:             14.7mg
Sodium:          484mg
Carbs:            28.8g
Fiber:               5.2g
Protein:            8.9g

(Fresh mushrooms would reduce the sodium load by 153mg per serving. But at 484mg for 1/3 of a pizza, that amount of sodium is not bad.)