This quick, weeknight recipe morphs everyone’s two all-time favorites into one tasty dish. Piled high with lettuce and tomatoes these thin-crust pizzas can serve as a full meal. Using whole-wheat tortillas for the crust is the trick to making them at home pronto – they only need to bake in the oven for about 5 to 7 minutes to get super-crisp. They come together even faster if you brown the ground beef and onion mixture and build your pizzas on baking sheets while the oven preheats. Ground beef gives this meal its signature burger flavor but ground turkey breast makes a good substitute if that’s what you have on hand.
Ingredients
2 sprays cooking spray
¾ pounds uncooked 93% lean ground beef
¾ cup uncooked red onions, chopped, divided
½ cup ketchup
4 medium whole-wheat tortillas
¾ cup Weight Watchers reduced-fat Mexican style shredded cheese
¼ cup low-sodium dill pickles, chopped
1 cup fresh tomatoes, chopped
1 cup romaine lettuce, shredded
Instructions
Preheat oven to 450°F. Coat 2 baking sheets with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add beef and 1/2 cup onion; cook, stirring, and break up beef with a wooden spoon until beef is browned, about 6 minutes. Remove from heat; stir in ketchup.
Arrange tortillas on prepared baking sheets. Divide the beef mixture over tortillas in an even layer; sprinkle each with 3 tablespoons of cheese. Bake until bottoms of tortillas are crisp and cheese is melted, about 5 to 7 minutes.
To serve, sprinkle each pizza with a tablespoon remaining onion, 1 tablespoon pickles, 1/4 cup tomato, and 1/4 cup lettuce. Cut each pizza into 4 wedges to serve.
