If you don’t feel like cooking after a long day, then this Artichoke and Arugula Tortilla Pizza is sure to please. It takes less than 20 minutes and requires little more than chopping veggies and turning your oven on.
The crust is simply a brown rice tortilla, toasted to crisp, thin-crust style perfection. While you can use tomato sauce, this recipe suggests butternut squash sauce, which can be found in the tomato sauce aisle of most health food stores. It adds a fun pop of color, flavor, and nutrition.
To make it heartier, toss in some chickpeas for extra protein. You can serve this with a side soup or salad to make it a full meal.
Here’s the recipe:
Artichoke and Arugula Pizza
(serves 2-4)
Prep: 5 min
Cook: 15 min
Total: 20 min
Ingredients
4 brown rice tortillas
6 oz. grilled artichoke hearts (in package or if in jar, drained), chopped
5 oz. of arugula
1 medium red onion, sliced thin
2-3 tsp. olive oil
salt and fresh black pepper to taste
1 jar butternut squash sauce
Instructions
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight,clear up acne, andspend less time in the kitchen yet still eat healthy.
She has been featured inVogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide (to be released June 2017), will teach you how to eat healthy without going broke.
Download her free3-Day Real Food Challenge Meal Plan, check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
To make it heartier, toss in some chickpeas for extra protein. You can serve this with a side soup or salad to make it a full meal.
Here’s the recipe:
Artichoke and Arugula Pizza
(serves 2-4)
Prep: 5 min
Cook: 15 min
Total: 20 min
Ingredients
4 brown rice tortillas
6 oz. grilled artichoke hearts (in package or if in jar, drained), chopped
5 oz. of arugula
1 medium red onion, sliced thin
2-3 tsp. olive oil
salt and fresh black pepper to taste
1 jar butternut squash sauce
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, combine arugula, artichoke hearts, red onion, olive oil, a pinch of salt, and a generous pinch of black pepper.
- On 1-2 large baking sheets, lay out the 4 tortillas, and bake for 8-10 minutes. Watch the tortillas, as different types will cook at different speeds. They should just be getting crisp and golden on the edges.
- Take the tortillas out of the oven, spoon on a generous amount of butternut squash sauce, spreading it out across the tortilla, leaving a centimeter or so of a crust. and return to the oven for a final 3-5 minutes.
- Take the tortillas out of the oven, put on plates. Spoon the arugula artichoke mix on top of each. Slice into 6 or 8 pieces and serve right away.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight,clear up acne, andspend less time in the kitchen yet still eat healthy.
She has been featured inVogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide (to be released June 2017), will teach you how to eat healthy without going broke.
Download her free3-Day Real Food Challenge Meal Plan, check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
