lunch recipe · #04139
Asparagus Leek Tarragon Corn Tortilla Pizza
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 34 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep18 min
Cook16 min
Inactive0 min
Total34 min
Ingredients
- 8 tortillaCorn Tortilla
- 1½ cupsTomato Sauce
- 8 ozMozzarella Cheese
- 1 tbspOlive Oil
- 7 ozAsparagus
- 6 ozLeek
- 1 tsp, leavesTarragon
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 425°F (218°C), prepare the Asparagus, Leek, Tarragon, and arrange the Corn Tortilla on baking sheets.
- Spread the Tomato Sauce over the Corn Tortilla. Add the Asparagus, Leek, Tarragon, drizzle with the Olive Oil, and cover evenly with the Mozzarella Cheese.
- Bake the Corn Tortilla pizzas for 12 to 16 minutes until their bases are crisp, the vegetables are tender, and the Mozzarella Cheese is browned in spots. Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 18.2 g
- Carbohydrates
- 35.7 g
- Fat
- 17.8 g
- Fiber
- 6.2 g
- Sodium
- 312.1 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.