Healthy Pizza Night

Healthy Pizza Night

Healthy Pizza Night

Next time they ask for pizza, you can feel good about saying
“yes!” Flour tortillas make for a crispy crust, perfect for loading
with GOYA® Low Sodium Tomato Sauce, low-fat cheese and
lots of fresh veggies. Serve with an avocado and grapefruit
salad for a surprisingly refreshing meal.

Skinny Pizzas

4 6" GOYA Flour Tortillas
½ tsp. GOYA Extra Virgin Olive Oil
2 cups sliced mushrooms (like white button or
baby Portobello)
1 green bell pepper, thinly sliced (about 1 cup)
1 red onion, thinly sliced (about 1 cup)
2 tsp. GOYA Minced Garlic
½ cup GOYA Low Sodium Tomato Sauce
½ cup shredded fat-free mozzarella cheese
2 tsp. grated reduced-fat parmesan cheese
1 Heat oven to 400°F. Place tortillas on 2 large baking sheets. Cook, flipping once,
until crisp, about 10 minutes; set aside.
2 Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, peppers,
onions and garlic. Cook until vegetables are soft and tender, about 10 minutes;
set aside.
3 Spread tortilla crust with 2 tbsp. tomato sauce, ¼ cup vegetable mixture, 2 tbsp.
mozzarella cheese and ½ tsp. parmesan cheese; repeat with remaining crusts and
toppings ingredients.
4 Transfer pizzas to same baking sheets. Cook until cheese is melted and edges
of tortillas are golden brown, about 10 minutes.

Avocado and Grapefruit Salad

For the vinaigrette:

2 tbsp. GOYA Lemon Juice
1 tsp. GOYA Minced Garlic
1 tsp. honey
¼ tsp. GOYA Adobo Light All-Purpose
Seasoning with Pepper
¼ tsp. crushed red pepper
2 tbsp. GOYA Extra Virgin Olive Oil
1 tbsp. finely chopped fresh cilantro
For the salad:
2 boneless, skinless chicken breast
halves (about 1 lb.)
1 tsp. GOYA Extra Virgin Olive Oil
1 packet Sazón GOYA Natural
and Complete
1 heart of romaine lettuce, rinsed,
dried and torn into bite-size pieces (about 4 cups)
1 ripe avocado, thinly sliced
1 red grapefruit, peeled and segmented
¼ red onion, thinly sliced
1 In small bowl, mix together lemon juice, garlic, honey, Adobo Light and crushed red pepper.
Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Stir in
cilantro; set aside.

2 Heat oven to 425°F. Place chicken on foil-lined baking sheet. Drizzle with oil and sprinkle
with Sazón Natural and Complete. Bake chicken until golden brown and cooked through,
about 15 minutes. Set chicken aside to cool. Cut into strips.
3 Arrange lettuce on large serving platter. Toss with reserved chicken, avocado, grapefruit
and onions. Drizzle with dressing before serving.