Quick and easy, this microwaved dish makes a healthy alternative to a traditional pizza.

Veggie Pizza with Pistachios

1 (8-inch) flour tortilla
1/4 cup broccoli florets
1/4 cup cauliflower florets
1 medium mushroom, sliced
1/4 cup coarsely chopped California pistachios
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
2 tablespoons sun-dried tomatoes (not oil-packed)
1/4 cup shredded part-skim mozzarella or ricotta cheese

1. Pierce tortilla several times with fork. Place between 2 sheets of white paper towels. In microwave, cook on HIGH 1 to 1 1/2 minutes, or until tortilla is barely crisp, set aside.
2. Place 2 connected paper towels on counter. Place broccoli, cauliflower and sliced mushroom directly over perforation in center. Fold over both sides, then the ends to enclose vegetables. Place on microwave-safe plate, perforated side up. Pour 1/4 cup water over towel to moisten. Cook on HIGH 2 minutes. Carefully pull open perforation; arrange vegetables on tortilla. Sprinkle top with tomatoes, pistachios, oregano and cheese.
3. Return pizza to microwave; cook on HIGH 45 to 60 seconds or just until cheese melts. Serve immediately.

Makes 1 serving.

Nutritional Analysis Amount per Serving:Calories 390; Total Fat (g) 22; Saturated Fat (g) 5Monounsaturated Fat (g) 10; Cholesterol (mg) 15; Sodium (mg) 570; Potassium (mg) 840; Total Carbohydrate (g) 34; Dietary Fiber (g) 6; Protein (g) 19

Recipe and photograph provided courtesy of the California Pistachio Commission.