I am the girl that makes everything more complicated. (The fact that I’ve accepted it is a huge step.) But what’s ironic is that it’s usually in trying to find a short cut wherein the problem presents itself. If I had a dollar for every time someone told me to “slow down!”, well, I’d be writing this blog from a much nicer bar stool, preferably in some expensive tropical resort somewhere.
I realize that my knack for multi-tasking is a double-edged sword. (I think I’m using that analogy wrong… anyways.) On one hand, it’s fantastic for handling lots of projects at once and delivering results in a timely manner. On the other hand, however, it can result in a treacherous fall down your basement steps while clutching a laundry basket with one hand, and telling your best friend in high school about how hot the lead singer of the band you saw the weekend before was. Next thing you know, you’re sprawled across the cement floor, yesterdays gym socks strewn about, and the phone just a few feet away, but close enough that can still hear your friend calling your name between uncontrollable bursts of laughter. And just as you try to drift off to sleep and forget about the whole incident, your mom wakes you up every 30 minutes just to be sure you aren’t concussed.
If I had only slowed down and thought of a more rational approach. Or taken a moment to realize that by simply putting the phone in the basket for .5 seconds I maybe wouldn’t have almost broke my neck. But I just can’t do things the easy way.
Which brings me to this dinner. How, on Earth, have I never made a tortilla pizza before? I mean, I always have tortillas in my fridge, along with a plethora of delicious pizza toppings, so it was only natural that this meal present itself to me. And with some leftover arugula pesto, the simple solution was staring me right in the face. Thankfully I was not talking on the phone, watching Bethenny Ever After, reading a blog post and trying to find last year’s taxes at the same time or I would have never thought of it.*
Pesto Tortilla Pizza
Cook time: About 15 minutes
1 soft flour tortilla, I used Mission Carb Smart
2 T pesto (Homemade or store-bought)
1/2 cup sautéed veggies of your choice (I used mixed pepper strips)
1/4 cup reduced-fat shredded mozzarella cheese
Directions: Preheat oven to 375. In a coated pan, cook vegetables over med-high heat for about 5 minutes, or until softened. Place the tortilla on a baking sheet, lined with foil. Spoon pesto on the tortilla, then veggies, then cheese. Cook for about 10 minutes, or until crispy and cheese is melted.
I realize this is one of those “wow, are you serious with this recipe, that’s so stupidly easy.” That’s the point friends. It’s the easiest. And so ridiculously good. Also, if you’re like me and can take down an entire frozen pizza in under 5 minutes, this is a great alternative.
*I was in fact, doing all those things when I made this. Call it a fluke.