Peach crisp
Cactus salad
Banana cream pie
Nut bread
Peanut butter cookies
Blueberry muffins
Chocolate pudding

By Chris Lee, Senior writer, 17, Walnut HS
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Thin-crust pizza

adapted from Simply Recipes by Elise Bauer

“I chose this recipe because it’s so easy to make. Usually, we think of pizza as a food that is delivered in slimy 250-calorie slices. But what I liked most about this recipe is its simplicity. Anyone can make it. My friends and I make it at parties.” —Chris Lee

Olive oil
1 small red onion, halved and thinly sliced
Pinch of sugar
2 large wheat tortillas
1 cup shredded low-fat mozzarella cheese
Honey barbeque sauce
Pinch of salt
(Equipment: rimmed baking sheets with some parchment paper)

1 Preheat oven to 450°.

2 Heat 1 tablespoon olive oil in a small pan on medium-low heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften and carmelize (when the onions are brown; about 15 minutes). Add pinch of sugar and salt, cook a few more minutes and remove from heat.

Line two baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil (just enough to cover it).

Spread a thin layer of barbeque sauce on each tortilla. Sprinkle each tortilla with cheese and the carmelized onions. Add any other toppings you want (I added roasted zucchini).

Place the baking sheets in the oven. Bake until the crust is crisp and brown all over (the time varies, start with 10 minutes and check). Rotate the sheets to ensure even baking.

Cut with a pizza cutter or a knife.

Taste-tester said:
“The best! I loved the onions; they were so sweet.” Gabe Andreen, 15, Pilgrim School

Other recipes:
Cactus salad | Nut bread | Peach crisp | Peanut butter cookies | Blueberry muffins | Banana Cream Pie | Dobladas | Chocolate pudding