I’m a sucker for pizza. I love it in almost every form – delivery, frozen, and gourmet. It’s not exactly wonderful for your waistline, so I’ve brainstormed a way to curb the craving. At least for a little while.
You can certainly use whatever toppings you’d like, I’m just in a shallot phase right now. I can’t get enough of them.
2 8-inch whole wheat or low carb tortillas
4 Tbsp of your favorite tomato sauce
1/2 cup sliced shallots
2 tsp butter
1/4 cup corn kernels (fresh, canned, or frozen)
4 Tbsp shaved or crumbled fresh Parmesan (not the powdery stuff)
Turn on your oven’s broiler. Let it get nice and hot. Place a medium skillet over med-high heat and melt the butter. Add shallots, caramelize until golden brown and tender. Remove from heat.
Place the tortillas on a cookie sheet or piece of foil on the top rack of the oven, heat up the tortillas until they just start to brown, then remove from oven. This will help them to stay crunchy after the toppings go on.
Spread 2 Tbsp of tomato sauce on each of the tortillas, then divide the shallots, corn and parmesan equally and sprinkle over the tortillas. Place them back under the broiler until the cheese is melted and the edges of the tortilla turn dark golden brown, about 2-3 minutes, depending on your oven.