Ingredients
Sauce
- 2 medium tomatoes, diced
- 1 garlic clove
- 6 fresh basil leaves
- Pinch of dried oregano
- Salt and freshly ground black pepper
- 1 ½ tablespoons extra virgin olive oil
Toppings
- 2 portobello mushrooms
- 1 red bell pepper, seeded and quartered
- Salt and freshly ground black pepper
- 1 cup shredded mozzarella-style vegetable cheese
- ½ cup microgreens or chopped arugula
Crust
- 3 brown rice tortillas
- ½ tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Make the sauce: blend all ingredients together. Don’t blend too long as the sauce should have a chunky texture
- Prepare the toppings: On a baking sheet greased with olive oil, roast the Portobello mushrooms and the bell pepper, seasoned with salt and pepper, for about 10 minutes
- Let them cool; slice and reserve. Turn the oven up to 400 degrees Fahrenheit
- Assemble the pizzas: brush the tortillas with olive oil. Place the tortillas on a baking sheet.
- Spread some tomato sauce on each tortilla add vegetable cheese. Add the roasted Portobello mushroom and bell pepper on top of the cheese
- Bake for 7 minutes
- Garnish with microgreens and drizzle some olive oil on top. Cut into 4 slices and serve warm
