Sunshine Pizza

1 Whole Wheat Tortilla
12 Grape Tomatoes
1/2 Medium Sweet Onion
2 Cloves Garlic
1 Cup Chopped Kale
1oz Fresh Mozzarella
1/2tsp salt
Dash Ground Black Pepper

I like to put aluminum foil under my tortilla for easy clean up and to wrap around the edges - don't want to burn the edges, right?!
I found the flavor of the veggies so amazing that the mozzarella was not noticeable. If you are looking to drop calories or fat, please drop the cheese. It is more for decoration than flavor or texture.

Bake the tortilla on a cookie sheet for 8-10 minutes at 400 degrees. While the tortilla bakes, chop the onion and garlic. Sauté the onions over medium-high heat, adding garlic after 2 minutes. Continue to sauté onions and garlic until onions are translucent. Put aside garlic and onions. Squeeze some of the seeds out of your grape tomatoes (to reduce moisture) and sauté the tomatoes for 3-4 minutes. Using a blender or food processor, combine tomatoes and 3/4 of the onions and garlic until the tomatoes are chopped up - you want a chunky sauce to keep from soaking your tortilla. Saute your kale (remove large stems if necessary) until the kale is quite wilted. Add salt and pepper to the kale and toss. Spread the tomato, garlic and onion sauce onto your tortilla leaving a little edge. Add kale across your sauce; add the remaining 1/4 of the onion and garlic. Top with fresh mozzarella sliced to make rays of the sun. Put the assembled pizza into the oven for 5 more minutes so the cheese can melt and flavors can combine.

Serving Size: makes 1 pizza (1 serving)

Number of Servings: 1

Recipe submitted by SparkPeople user MRSGBERG.