Making my own quinoa pizza dough has been on my list of recipes to try for a while now. I had every intention of finally trying this last night. That was until i got home late and tired and wanting to make something quick to eat. Enter the easy, yet still healthy alternative: ezekiel tortillas.

Since I already had some in my freezer, I stopped off at the market on my way home and picked up some goat cheese, asparagus, a tomato and a shallot (one of each of these went a long way – it was enough to make 5 mini pizzas). My wallet was pretty happy about this minimal ingredient dinner too. While this isn’t your typical texture and taste that you might be used to when you hear the word pizza, these little guys turned out delicious and are pretty healthy too. As I mentioned in a previous post, if you’re going to be using a lot of cheese, goat is the healthiest way to go. It’s lower in cholesterol and fat than cow’s milk cheeses and also easier to digest. The shallots were definitely the key to bringing out flavor in this – without them, this would have been pretty bland. My attempt to make a nice balsamic reduction to drizzle on top of these, nearly ended in a fire (I’m still learning here, folks), so I just drizzled some straight balsamic on top of these to finish them off. A thicker reduction might have been nicer, but this did the trick just fine for a quick, cheap, healthy meal.

Here’s how I made these:

I baked the frozen tortillas in the oven at 325 degrees for about ten to 15 minutes or just until they were starting to brown. While these were in the oven, I chopped up the asparagus, tomatoes and shallots into small pieces. On the stove top, I sauteed the shallots and asparagus in a little olive oil for just about 5 minutes, until the shallots turned a bit clear and the asparagus was cooked but still crisp. I then spread the goat cheese onto the tortillas, topped with the asparagus and shallots (drizzling a little of the remaining olive oil on as well) and sprinkled the tomatoes on.

I placed them back in the oven for about 10 minutes to heat everything. After I took them out and let them cool for a few minutes, I attempted the balsamic reduction, prevented a fire, and drizzled some regular balsamic vinegar on top of the pizzas.