Prep 15 mins
Cook 12 mins
I just discovered these Flatout breads in the grocery store and felt like making pizza one night but didn't want the heavy dough pizza. This hit the spot.
- 1 low fat italian herb flatout wrap
- 1 (4 ounce) can mushrooms
- 1⁄4 cup diced onion
- 4 garlic cloves, diced
- pizza sauce
- mozzarella cheese, shredded
- sunflower seeds
- Preheat oven to 400.
- Place the Flatout on a baking sheet Spray top side with cooking spray.
- Bake for 7 minutes. Remove from oven.
- Put all your goodies on the Flatout.
- Bake again for 5 minutes or till cheese melts.
I had some leftover cooked baby portabella mushrooms which I used instead of the canned, and did not have sunflower seeds. I was so happy to find the specified flat wrap, which I had to watch carefully so it didn't burn. I found the onion and garlic did not really cook that well, so I would want to at least sweat them before I added them to the pizza next time. Overall, this made for a tasty and guilt-free lunch! Thanks for sharing.
A really enjoyable lunch, I used a wholemeal/wholegrain flat wrap, fresh field mushrooms, french enschallot finely sliced and for the base I made up a pizza sauce using tomatoe poste, finely chopped basil and minced garlic and used a teaspoon of this on the wrap and smothered with a pizza cheese blend (mozzarella, parmesan and cheddar) and baked in a 200C fan forced oven for 10 minutes and got a lovely crispy crust with a lovely brown topping of melted cheese. Thank you nemokitty, made for 123 Hits tag game.
These little pizzas make a nice quick lunch! I didn't add the sunflower seeds and added a sprinkling of crushed red pepper flakes. Great recipe to keep around for a quick hot lunch or light dinner - thanks for sharing it!