We love our pizza around here. Loaded with veggies and just enough sauce? It’s a perfect way to round out a day. But, cooking pizza from scratch can take a long time. Ordering out isn’t always an option with our budget. And I don’t always think ahead well enough to have pre-made crusts on hand for when we really want it right now. So I started making a little short cut pizza using burrito shells. We could have our pizza within minutes, and hardly heat up the house on a hot day. I’d say it was a win for us.
What You Need
- Burrito Shells
- Pasta Sauce
- Diced veggies of choice (we will put just about anything on ours!)
- Cheese of Choice
- Oil
- Herbs
What You Do
- Brush shells with olive oil and sprinkle garlic salt and dried oregano (or italian seasoning) on them. Put them in the oven to warm up.
- Spread pasta sauce on the shell.
- Top with your favorite veggies. We go for just about anything we have on hand: spinach, broccoli bits, asparagus, peppers, mushrooms, olives, onions and fresh tomato slices. But you can just use what you like in a pizza! Return to oven to let the veggies get tender.
- After the veggies are just about perfect, top with cheese of your choice. We’ve used soy cheese, nut based cheese or even crumbled, seasoned tofu as vegetarian options.
- Slide it onto your plate and enjoy your personal sized pizza
Notes
If you’re in a real hurry, you can start cooking the veggies in a pan on the top of the stove. This will cut down the time that they need to be in the oven and also can help keep the shell from getting too crispy!
That looks delicious! I love Mexican food.