Spinach Mushroom Tortilla Pizzas

Pizza was on my mind. I didn't have any dough, even the premade kind. Plus, I was feeling a bit sore from a morning workout, so moving about wasn't something I really wanted to do much. I made some tortillas again thinking I'd make some tacos, but the urge for pizza was pretty strong. I do like a nice crisp thin crust sometimes. So I placed some shredded mozzarella as the bottom layer. I learned that this helps keep the crust crisp and from soaking up the sauce to make a mushy bottom. Then the tomato sauce and followed by some chopped mushrooms and spinach. I used the frozen kind. Though, I do prefer fresh. Finally topped it with more cheese and baked until the crust was crisp and cheese micely melted just to the point where it was still slightly stringy.

Makes 2 personal pizzas

Spinach Mushroom Tortilla Pizzas

2 tortillas - taco sized or slightly larger
1 c chopped mushrooms
1 c spinach -  from frozen
1/2 c tomato sauce
2 c shredded mozzarella (plus more if needed)
1 c shredded parmesan

Preheat your oven to 400˚F

Lay the tortilla flat on a parchment paper or silpat lined baking sheet.  Take 1 cup of the shredded mozzarella and sprinkle it on both tortillas. Then spread the tomato sauce over. (This will help keep the tortilla crisp while baking). Then sprinkle the mushroom and spinach and top it with the parmesan and other cup of shredded mozzarella.

Baked for 10 minutes or until cheese has melted.

Serve warm.