Veggie and Cheese Lovers Pizza on High Fiber Tomato Basil Flatbread Tortilla ~

Yet another pizza favorite has made its way into my library after a little further experimenting with fresh produce and cheeses! This is definitely going down as one of my new favorites! It has everything I love included on one pizza -- it's loaded with goodness!


I used five, yes -- count 'em, FIVE cheeses, but they were sparingly used, so health conscious peeps: don't worry! This is not an artery clogging mess!


I used all fresh veggies and played with the mixture in various forms. Some were precooked and some went directly onto the pizza in a fresh raw state. It really made for a delicious pizza!

For one ~

1 Ole brand flat bread tortilla (I used the Tomato Basil version)

olive oil

sea salt

pepper

1 T. fresh chopped basil

1 t. Italian spice seasoning

3 T. shredded Gryuere cheese

3 T. shredded Provolone

3 T. shredded Pecorino Romano

2 T. crumbled Gorgonzola

2 T. crumbled goat cheese

2/3 c. fresh baby spinach

½ small onion, caramelized

½ c. sauted baby bella mushrooms

½ c. sliced baby heirloom tomatoes

½ ripe Haas avocado, cubed small

lemon wedge

Preheat oven to 400 degrees. Lightly brush tortilla with olive oil. Sprinkle on sea salt and pepper. Bake for about 7 minutes until just crispy.

Remove from oven and scatter on Gryuere, Provolone, and Pecorino. Sprinkle on basil. Layer on spinach, followed by mushrooms, and tomatoes. Sprinkle on Gorgonzolo and goat cheese. Hit it with the Italian seasoning and a drizzle of olive oil.

Bake for about 9 minutes. Remove and scatter on caramelized onion and avocado, along with a splash of lemon juice. Fresh and wonderful!!! 


{Note: to caramelize the onion, heat skillet on medium and drizzle in a little olive oil. Place sliced onion in skillet, season with a touch of salt and pepper. Stir frequently until they become a pretty golden color. This will take about a half an hour to do it properly without burning. You might want to do a batch of onions and save in a zip lock baggie for other uses later.}