Taco Tuesday is no more!

Tuesdays and Thursdays have a more stringent requirement for prep time.  These days I have boot camp until 8 so dinner has be super quick, easy, and still taste really yummy.  Tonight was flatbread pizza.  This one was ALL Bobby in the kitchen!  He tells me it was really easy and the most time consuming part was chopping and sautéing the veggies.  Hope you like this idea as much as I did- it was gone in no time at all!

1 pita flatbread (we had Kangaroo-white pita flatbread in the house so that's what we used)

Mushrooms- chopped

Red onion- chopped

Bell pepper- sliced

Bertolli Tomato and Basil spaghetti sauce (approx 1 tbsp)

Fresh basil- 2 tbsp chopped

Shredded Mozzarella (approx 1 oz)

Extra virgin olive oil- approx 1 tsp

Bird's eye steamfresh broccoli 1 package

Preheat oven to 400F.  Place chopped mushrooms and onions (we used about 2 oz total) in skillet with olive oil and sauté to your liking.  Cover flatbread with sauce, top with cheese, add toppings (mushrooms, onions, and sliced red pepper.)  Place directly on rack of preheated oven and bake for 10 min.  While pizza is baking follow directions on broccoli to prepare.

Remove pizza from oven, portion out broccoli and enjoy!

I had about 1 serving of broccoli (1 1/2 cup) with my pizza.  If you don't like the mushroom/onion/pepper combo use any veggies you like just remember that it can affect the nutritional value.

Nutrition info calculated with myfitnesspal.com: Pizza as prepared- Cal: 360, Carbs: 40, Fat: 11 Protein: 16, Sodium: 571.

TOTAL (including broccoli:) Cal: 390, Carbs: 44, Fat: 11, Protein: 18, Sodium: 591.