Pizza Fantasy

Ingredients

• 1 pound new potatoes
• Nonstick pan spray
• 12 ounces whole red or yellow peppers, or 11 ounces ready-cut (about 3 cups)
• 1 tablespoon olive oil
• 8 ounces whole zucchini, or 7 ounces ready-cut (about 1 1/3 cups)
• 6 ounces whole mushrooms, or 5 ounces ready-cut (2 cups)
• 4 7-to-8-inch flour tortillas (the no-oil variety, if possible)
• 10 medium imported olives
• 6 ounces cooked peeled shrimp
• ⅛ teaspoon salt
• 1 ounce Parmigiano Reggiano (1/3 cup grated)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    753 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 106 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 40 grams protein; 146 milligrams cholesterol; 1298 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Prepare stove-top grill; turn oven to 450 degrees.
2. Scrub and slice potatoes thin (less than 1/4-inch). Spray on both sides with nonstick pan spray, and grill until brown on both sides.
3. Wash, trim, seed and slice whole peppers.
4. Heat a large nonstick pan until very hot. Reduce heat to medium-high; add oil and saute peppers until soft.
5. Meanwhile wash, trim and slice whole zucchini, and add.
6. Wash, trim and slice whole mushrooms, and add. Cook until vegetables have softened.
7. Wrap two tortillas in aluminum foil, and heat in oven or toaster oven for 3 to 5 minutes.
8. Pit olives and stir into vegetables along with the shrimp and the grilled potatoes. Add salt.
9. Grate cheese.
10. Arrange half of the topping on two hot tortillas. Sprinkle with half the cheese.
11. Heat remaining two tortillas while eating the first two, and add the rest of the topping.

45 minutes