I’m not sure what I love more….the fact that this is such a quick, easy dinner  or the idea of using up veggies that need to get eaten from my fridge!

Shortcut pizza is so versatile…all it takes is some tortillas, veggies, cheese and a little marinara sauce.

The kids had a blast building their individual “pizzas” which made the process even easier!

Our pizzas ranged from red pepper, mushroom and jalepeno (Eric’s, of course) to Anna’s which included a scattering of sausage and just a couple mushrooms.  Mine was delicious with red peppers, sausage and mushrooms.

There are endless possibilities with this dinner.  You can make it a little more gourmet with mozzarella, basil and fresh grated Parmesan or keep it simple with broccoli bites and shredded cheddar.  You really can’t go wrong!

Happy Cooking!  ~ Gena

Shortcut Pizza

Ingredients:
Makes 5 pizzas

• 5 tortillas (we use Tortillas Fresca, fresh baked-at-home tortillas with just a few simple ingredients-find them in the refrigerated section of your store.)
• 2 cups shredded mozzarella or any cheese you have on hand. **
• 1  1/2 cups marinara **
• Toppings of your choice -anything you have on hand (peppers,** broccoli,** carrots, onions,** sausage, ground beef or turkey, spinach, mushrooms, etc..)

** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.  Types of cheese and milk/cream may vary. 🙂

Directions:

• Preheat oven to 350° F.
• If using Tortillas Fresca, cook each side until done, about 30 seconds.  Place on a large cookie sheet.
• Evenly spread a thin layer of marinara over each tortilla.
• Scatter toppings over marinara.
• Sprinkle with cheese.
• Bake for 10-12 minutes or until cheese is melted.  Slice into fourths and serve hot!

Enjoy!!