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“Waist Watcher” Pizza

When Tastebuds first opened, I sold what we called ‘vegetarian wraps’. One day, instead of rolling a vegetable laden wrap, I left it opened and cooked it like a pizza for lunch; it was one of my most successful creations. I calculated the weight watchers points ,and renamed it the waist watcher pizza.

Tip: In the store, I used 12 inch whole wheat wraps which are about 4 points each. At home though, I usually buy the 6 inch whole wheat or spinach wraps that are about 2.5 – 3 points each and are the perfect size for a light dinner that includes a soup or side salad.

12 inch whole wheat tortilla wrap

2 cloves fresh garlic, crushed

½ cup tomato sauce

¼ cup diced tomatoes

1 cup frozen spinach, thawed and drained

1 cup sliced button mushrooms

1 red pepper, sliced long

¼ cup black olives

½ red onion sliced

4 oz low-fat or skim grated mozzarella cheese

pinch of dried oregano

pinch of kosher salt

pinch of black pepper

Preheat oven to 375 degrees.

For this recipe you need to evenly divide all the ingredients between the two tortillas.

Spray non-stick spray on a large cookie sheet or baking pan. Lay tortilla flat on tray, and spread the fresh garlic all around. Pour tomato sauce onto tortilla and spread evenly and then start layering each vegetable, one on top of another, like you would when making a traditional vegetable pizza. Top all the vegetables off with grated mozzarella, sprinkle some oregano, salt and pepper on the pizza and place in hot oven. Bake pizza for about 15 minutes or until cheese has fully melted and the edges of the tortilla have turned crispy brown.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. Sharon o says:

    do I cool the veggies prior to baking my “pizza”?

  2. sharon o says:

    omg. just made these at our yearly chanuka party.
    what a smashing success!!!!! thanks.

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