A Spin on Pizza

These are fun little pizza's and so easy to make! The kids will have a blast making them, and there are so many variations the kids will never get bored with it! We make these about once a week at our house!

Whole Wheat Pizza's

Makes 1 Serving

2 Whole Wheat/Multigrain Soft Shell Tortillas (see *side note on bottom

1/2 cup Marinara Sauce (see *side note on bottom)

1/2 cup Fresh Mozzarella cubes

1/4 Cup Meat of your choice (If using Pepperoni try Turkey Pepperoni)

1/4 Cup Veggies of your choice

Place one tortilla on a plate. Spoon and spread sauce until completely covered. Add meat and veggies. Place mozzarella cubes on toppings. Place second tortilla on top and microwave on 50% power until warm and bubbly. Cut in triangles and enjoy!

Change up the ingredients to make these new and special!

*Side Note*

Marinara Sauce

Makes 2 Quarts

1/2 cup Extra Virgin Olive Oil

1 Medium-Large Onion, finely chopped

2 Stalks of Celery, finely chopped

2 Carrots, peeled and finely chopped

1 Cup Spinach Puree

2 Garlic Cloves, finely chopped

1/2 tsp Sea Salt

1/2 tsp Pepper

2- 32oz. Cans Crushed Tomatoes

2-Dried Bay Leaves

Heat the olive oil in a large soup pot over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 min. Add the celery, carrots, and salt and pepper. Saute again until the celery and carrots are tender, about 1o min. Add tomatoes, Spinach puree, and bay leaves. Simmer uncovered for about an hour until the sauce thickens. Remove bay leaves.

Whole Wheat Tortillas

Makes 18

3/4 Cup All Purpose Flour

4 Cups Whole Wheat Flour

1/4 Cup Wheat Germ or Flax

1/2 Cup Olive Oil

2 tsp Salt

1 1/2 Cups Boiling Water

In a larget bowl, stir together 3/4 cup all- purpose flour, the whole wheat flour, wheat germ/flax, and salt. Work in the olive oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. You may need to add 1-2 tablespoons more of water to get the dough to come together. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.

Make balls the size of golf balls, about 2 ounces eat. Place them on a try, and cover with a cloth. Let stand for at least 1 hour.

Heat a large frying pan or griddle to high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook another 30 seconds. Roll out the next tortilla while you wait for the previous one to cook. Repeat until all of the balls have been cooked. Cover edges of the tortillas after they come off griddle if they seem to be drying out.

You can refrigerate or freeze these tortillas!