This was one of my favorite meals growing up. It is easy to put together and perfect for those days when you just don't feel like cooking (or eating) meat. Plus, it's super easy to adapt this recipe based on the veggies in your fridge.
My mom used to categorize her meals according to seasons. This was definitely a summer meal. I didn't completely understand her logic as a kid, but now I do. Of course it makes sense to have lots of fresh veggies in the summer when they're cheap and plentiful, and hot, heavy meals in the winter when it's cold outside. I try to do the same thing now and it really makes meal planning that much easier.
California Pizzas
tortillas (plan on one per person; Mission flour tortillas (or something similar)-and not the kind you cook yourself-work best)
pizza sauce
italian seasoning
mozzarella cheese, grated
veggies, raw and cut into bite-sized pieces (my favorites include carrots, broccoli, peppers, mushrooms, asparagus, zucchini, beans)
tomatoes, diced
Preheat oven to 400 degrees. Spread tortillas on a cookie sheet (you don't want them touching) and bake, turning frequently, until golden brown and firm (don't over cook; if the tortillas are dark brown, they're overcooked). Meanwhile, steam veggies (layer veggies with those that take the longest to cook on the bottom) on the stove just until done. Drain. Top tortillas with a generous slathering of pizza sauce. Add veggies--enough to form a heaping mound. Sprinkle with Italian seasoning and top with cheese. Bake just until cheese melts. Top with fresh tomatoes just before serving.
