With long work days and over an hour long commute home, I often don’t have time to make extravagant meals during the week. Instead I rely on a handful or so of quick & healthy meals that I can be sitting down to enjoy in less than 30 minutes and can modify depending on what I’m craving or what’s in the fridge.
To cut back on baking time this flatbread pizza actually uses whole wheat tortillas, an item you can almost always find in my kitchen. Feel free to use pizza dough if you have more time (or patience!). The vegetables are also easily interchangeable depending on what is in season, what you like or just what’s in the fridge.
1 cup Portobello mushrooms, cubed
1/2 cup zucchini, cubed
1/2 cup red bell pepper, cubed
1/4 cup onion, diced
1 garlic clove, minced
1/3 cup red wine
1 whole wheat tortilla/wrap (I used Food for Life Ezekiel Organic Sprouted Whole Grain Flourless Tortillas)
1 tbs goat cheese (I have also made this with 1 Laughing Cow spreadable Swiss Cheese wedge – it’s equally good!)
1 tbs Parmigiana Reggiano Cheese
1 tsp Olive Oil
Salt & pepper, to taste
Red chili flakes (optional)
In a small pan heat olive oil over medium heat. Add onions & red bell peppers. Cook 2-3 minutes until softened and add zucchini & mushroom. Add salt and pepper to season. Cook another 2 minutes. Add minced garlic and cook 1 minute. If using, add red chili flakes. Pour wine in and scrap the bottom of the pan with a wooden spoon. Cook 1-2 minutes
On a baking sheet lay out the tortilla. Spread goat cheese on tortilla, leaving about a half inch border.
Remove pan from stove and let cool 1 minute. Pour vegetables onto tortilla, covering the goat cheese. Sprinkle Parmigiana cheese on top. Place in broiler for 5 minutes until cheese is melted and edges are crispy.
Note: I like a lot of veggies on mine so sometimes it’s messy to eat. You can cut back on the amount of veggies if you wish.