Leeks and scallops thin crust pizza, healthy version
25
9
4 pizzas of 25 cm (10 in.)
No
Ingredients
- 4 whole wheat tortillas of 10 inches of diameter
- 15 ml (1 tablespoons) of olive oil
- 1 chopped garlic clove
- 2/3 package of 250 g (2 1/2 cups) of Les Cultures de chez nous sliced leeks
- 45 ml (3 tablespoons) of tomato paste
- 250 ml (1 cup) of 2% nature greek yogurt
- 30 ml (2 tablespoons) of chopped fresh dill
- 300 gr of frozen small scallops of 120/80 size
- 250 ml (1 cup) of grated parmesan cheese
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Preheat oven at 400 ºF.
- In a pan, brown for 5 minutes garlic and 250 ml of leeks in olive oil.
- Turn off heat. Add tomato paste and stir to cover well leeks with paste. Add yogurt and dill. Season.
- Spread a thin layer of sauce over each tortilla while keeping 1,5 cm of sides free. Spread leeks left, scallops and parmesan. Oven bake 7 minutes at 400 ºF then broil 2 minutes.
Chef’s note
Nutritional note:
In addition to saving time, using tortillas saves a good amount of carbohydrates, a definite plus for diabetics. The rosy Greek yogurt based sauce is delicious and provides proteins while sparing the lipids. This deluxe pizza is easy on your billfold because the little frozen scallops are relatively inexpensive,
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