Veggie & Pepperoni Pizzadilla
8
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Two beloved dishes come together in one recipe that’s sure to become a favorite. With the ease and appeal of a crispy quesadilla plus the cheesy, saucy yumminess of a pepperoni pizza, what’s not to love? We stuff low-carb whole-wheat tortillas with sautéed zucchini, sweet onion, and spinach for lots of flavor and texture; feel free to use other vegetables that you might have on hand. The recipe is for one pizzadilla; if you’d like to make more, cook them one at a time in a skillet and arrange on a sheet pan to broil (you should be able to fit 3 on the pan).
Ingredients
Cooking spray
3 spray(s)
Onion
¼ cup(s), chopped
Uncooked zucchini
½ cup(s), sliced
Baby spinach
1½ cup(s)
Low carb, high fiber tortilla wrap
2 tortilla(s)
Shredded part skim mozzarella cheese
6 Tbsp
No sugar added fat free marinara sauce
3 Tbsp
Turkey pepperoni
6 piece(s)
Instructions
1
Coat a medium nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add onion to pan; sauté 2 minutes. Add zucchini to pan; sauté until zucchini is crisp-tender, about 3 minutes. Add spinach to pan; toss until spinach wilts, about 1 minute. Remove vegetables from pan and wipe pan with a paper towel.
2
Reduce heat to medium. Coat 1 tortilla with nonstick spray; place in pan, sprayed side down. Sprinkle 1 tbsp cheese over tortilla. Arrange vegetables over tortilla and sprinkle with 1 tbsp cheese. Top with remaining tortilla and coat top with nonstick spray. Cook until browned and crisp on the bottom, 2 to 3 minutes. Using a large spatula, carefully turn quesadilla over. Cook until browned and crisp on the bottom, 2 to 3 minutes.
3
Preheat broiler to low. Place quesadilla on a small sheet pan. Spread marinara sauce over top of quesadilla and sprinkle with remaining ¼ cup cheese. Arrange pepperoni over cheese. Broil on low until cheese melts, 1 to 2 minutes. Cut into wedges and serve.
4
Serving size: 1 pizzadilla
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