Ingredients:
- (For two pizzas)
- 2 whole wheat tortillas
- 2 tbsp tomato puree (Use pesto if you have it in stock, much tastier)
- 1 large chicken sausage
- 1 cup onions, sliced
- 1 tbsp rosemary (preferably fresh, I used dried)
- 3 tbsp balsamic vinegar
- 2 cloves of garlic, sliced
- 1 large bell pepper
- 2 green onions sliced
- 1/4 cup crumbled low fat feta
- crushed red chilies to taste
- salt to taste
- oil
Method:
- Roast the bell pepper on open flame on the stove till the skin is completely charred. Place it in a bowl and cover and let rest for 10 minutes. Scrape charred skin off the pepper and cut into thin strips.
- Preheat the oven to 425F.
- Remove the casings of the chicken sausage, and cut into chunks.
- Heat oil in a large pan and add the sausages and onions and saute till onions starts to soften.
- Add salt and the balsamic vinegar, cover and cook till most of the liquid is evaporated and the onions are cooked through.
- Remove the cover and add crushed red chilies and garlic. Saute on medium high heat till the sausage is fried well, and the onions are caramelized.
- Place the tortilla on a flat non-stick oven proof pan. Spread 1tbsp tomato puree (or pesto if using) over the tortilla.
- Arrange the sausage, onions and peppers on top of the tortilla. Sprinkle the sliced green onions and finally the crumbled feta.
- Bake in the pre-heated oven for 10 minutes. Slice into four and serve.
- One pizza makes a good enough serving for one person, but if you have a healthy appetite, make sure there is some salad on the side too.