Kale and Portobello Tortilla Pizza
This Kale and Portobello Tortilla Pizza is a fast and delicious, personal style pizza topped with fresh kale, baby bella mushrooms, and artichokes.
Servings 2
Ingredients
- 2 soft tortillas
- Extra virgin olive oil
- 1 clove garlic chopped
- 2 cups kale torn into small pieces with stems and ribs removed
- 1 cup baby bella mushrooms stems removed and sliced
- 3/4 cup artichoke hearts
- 1/2 cup shredded part-skim mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350º.
- Heat a little olive oil in a skillet over medium heat.
- Place garlic in the skillet and cook just until fragrant, about a minute.
- Add the kale and mushrooms. Cook until the kale begins to wilt and the mushrooms soften.
- Then, add artichokes and cook just until warmed through. Season with salt and pepper. Remove from heat.
- Place each tortilla on a baking sheet.
- Spoon the kale mixture onto each tortilla and sprinkle with cheese.
- Bake pizzas for 8-10 minutes, or until cheese is golden and bubbly and the tortilla is crispy.
- Cut into triangles with a pizza cutter and serve.
- Sprinkle with your favorite seasoning, cut into wedges and enjoy.