Tortilla Pizza

Life needs to be easy since everything wants to suck up our time. Why not make a simple dinner like pizza, even easier while allowing each person to have what they want. The trick...? A whole wheat tortilla. You can use regular flour tortilla's as well, but I tell myself the whole wheat alternative is giving my family a little something extra. If you want to make this lo-cal, you can even use a drained can of petite-diced tomatoes to cut down on the sugar. Set your oven to 425 - I use a pizza stone to ensure a crisp crust. Here I just topped it with mascarpone and parmesan, then roasted cherry tomatoes and pine nuts. Ten minutes in the oven and you are done. Another great alternative is buffalo wing sauce, grilled chicken, scattered blue cheese and then topped with mozzarella. YUM!

4 whole-wheat tortillas (8-inch)
Olive oil for brushing
2 cans (14.5 ounces) diced tomatoes, drained
3/4 cup coarsely grated, part-skim mozzarella (3 ounces)
1 ounce Pecorino Romano, shaved
1/4 cup pitted Kalamata olives, halved lengthwise
1/4 teaspoon red pepper flakes
Preheat oven to 425 degrees. Place tortillas on two baking sheets; brush with 1 teaspoon oil. Dividing evenly, top with tomatoes, cheeses, olives and red pepper. Bake until crust is crisp and browned, 10 to 12 minutes, rotating sheets halfway through. Cut pizza into wedges.