I have been on a major pesto kick lately, and I’ve been brainstorming new ways to get my fix. I made this tortilla-based pizza for lunch today, using some multi-purpose staples I like to keep around: mushrooms, tomatoes, a whole grain tortilla, parmesan cheese (strong enough to add flavour in small, low-fat doses) and frozen pre-cooked shrimp (you can buy a bag for about $6, thaw ’em in 5 minutes flat and throw them into salads, soups, pasta dishes, quesadillas, omelets–anything, really!–for a big boost of lean protein.)

This pizza is satisfying without being too filling, thanks to the nice balance of protein from the shrimp and fiber from the tortilla (make sure you use whole wheat or whole grain to avoid filling up on nutritionally useless simple carbs.) Tomatoes are high in vitamins A, C and K; they’re also a good source of lycopene, a cancer-fighter that the body absorbs best along with a little fat (like the olive oil and nutty pesto in this dish.) Mushrooms are densely packed with minerals like selenium, riboflavin, copper and niacin. Add a salad of fresh spinach and mandarin oranges to this already well-rounded meal, and you’ll be feelin’ great all day long!

Ingredients (makes one single-serving pizza):

1 whole grain tortilla
1-2 TBSP pesto
1 vine-ripe tomato, thinly sliced
about 8 button mushrooms, thinly sliced
2 TBSP parmesan cheese
a handful of medium frozen shrimp, thawed

optional:
1/2 cup frozen spinach for an extra veggie kick (make sure you drain it well!); crushed red pepper

1. Preheat oven to 350ยบ. Place shrimp in a colander and run cold water over them to thaw while you slice your tomato and mushroom.
2. Throw the mushrooms into a non-stick pan and cook until semi-soft. You can drizzle them with a tiny bit of olive oil if you like, but it’s not necessary.
3. Place tortilla on a baking sheet and spread it with pesto. You need very little to give it that yummy herb-garlic flavour, but if you’re a pesto nut like me, load it up!
4. Add tomato, mushroom, and shrimp, and sprinkle your pizza with a little parmesan. Bake for 15-20 minutes until melty and crisp!

Note: juices from the tomato and mushrooms (and shrimp too, if they’re not drained super-well) might collect a bit in the corner of your pizza like they did on mine. Just dab them up with a napkin–or leave ’em be if you don’t mind getting a little messy!