Skinny Pizza

4 (6 inch) Flour tortillas
½ teaspoon Extra virgin olive oil
2 cups Mushrooms (white button or baby Portobello), sliced
1 (about 1 cup) Green bell pepper, thinly sliced
1 (about 1 cup) Red onion, thinly sliced
2 teaspoons Garlic, minced
½ cup Low-sodium tomato sauce
½ cup Fat-free mozzarella cheese, shredded
2 teaspoons Reduced-fat Parmesan cheese, grated

Heat oven to 400 degrees Fahrenheit.
Place tortillas on 2 large baking sheets.
Cook, flipping once, until crisp, about 10 minutes, set aside.
Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, peppers, onions, and garlic.
Cook until all vegetables are soft and tender, about 10 minutes, set aside.
Spread tortilla crust with 2 tbsp tomato sauce, ¼ cup vegetable mixture, 2 tbsp mozzarella cheese and ½ tsp of Parmesan cheese; repeat with remaining crusts and topping ingredients.
Transfer pizzas to same baking sheets.
Cook until cheese is melted and edges of tortillas are golden brown, about 10 minutes.

Source: The Best of la Cocina Goya: Healthy, Tasty, Affordable Latin Cooking.