Tortilla Pizza Margherita

Adapted from Chez Jacques, by Jacques Pepin

Here's a fabulous idea from a famous chef: use a tortilla instead of a
doughy crust to make a quick, fresh pizza. Garden veggies, cheese, and
heart-healthy olive oil make a crowd-pleasing dinner in minutes, and
the addition of a summery fresh herb gives it zing.

1 large whole-wheat tortilla
Olive oil as needed
1 tablespoon freshly-grated Parmesan
1 tomato, thinly sliced
Salt and freshly-ground black pepper, to taste
1 cup grated fresh mozzarella (buffalo is best, if you can find it)
1/4 cup shredded fresh basil

1 cup of any of the following: sauteed zucchini, grilled eggplant,
roasted red bell peppers, lightly steamed broccoli or spinach.

Preheat oven to 500F. Sprinkle a little olive oil on a cookie sheet and
spread it around. Place tortilla on the oil, the turn it over to coat both
sides. Sprinkle tortilla with Parmesan. Scatter tomato slices and optional
vegetables on top and add salt and pepper to taste. Sprinkle with grated
mozzarella. Drizzle with about 1 tablespoon olive oil. Bake in preheated
oven 8 to 10 minutes, until bubbly and crisp. Allow pizza to rest out of
the oven for a couple of minutes, then sprinkle with shredded basil. Cut
pizza into 4 wedges and serve.

Serves 4.

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