Makes 4 servings
|Nonstick cooking spray|
|1||cup frozen corn, thawed|
|1||cup thinly sliced fresh mushrooms|
|4||(6-inch) corn tortillas|
|1/4||cup reduced-sodium spaghetti sauce|
|1||to 2 teaspoons chopped jalapeño pepper*|
|1/4||teaspoon dried oregano leaves|
|1/4||teaspoon dried marjoram leaves|
|1/2||cup (2 ounces) shredded part-skim mozzarella cheese|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 450°F. Coat large skillet with cooking spray; heat over medium heat. Add corn and mushrooms. Cook and stir 4 to 5 minutes or until vegetables are tender.
- Place tortillas on baking sheet. Bake about 4 minutes or until edges start to brown. Combine spaghetti sauce, jalapeño, oregano and marjoram in small bowl. Spread over tortillas. Arrange corn and mushrooms on top of tortillas. Sprinkle with cheese. Bake 4 to 5 minutes or until cheese melts and pizzas are heated through. Cut each pizza into 4 wedges.
|Serving Size:||4 wedges|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||23 %|
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