Whole wheat tortillas become crisp bases for a quick weeknight pizza when you broil them under high heat. A tangle of garlicky greens and melted cheese turns pantry staples into dinner that feels impromptu and tastes like more effort than it took.

Serves 2. 20 minutes, 12 at the stove.

About 620 calories a serving, 23 g protein, 54 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your broiler to high. Place 4 tortillas on a large baking sheet, brush both sides with 2 tablespoons of oil, and set them under the broiler for 2 minutes until they begin to brown and crisp at the edges. Watch them closely.
2. While the tortillas crisp, heat 2 tablespoons of oil in a large skillet over medium-high heat. Mince 3 cloves of garlic and add them to the hot oil, stirring until fragrant, about 30 seconds. Add 5 ounces of fresh greens in batches, stirring until they wilt completely, 3 to 4 minutes total. Season with salt and pepper to taste.4 min
3. Remove the tortillas from the broiler and divide the wilted greens among them, spreading to the edges. Top each tortilla with 1/4 cup [28 grams] of shredded mozzarella. Return to the broiler for 2 minutes until the cheese melts and browns slightly.
4. Slide the pizzas onto a cutting board or plates. Serve while the cheese is still warm and the tortilla edges are crisp.2 min

Note Swap the greens for sautéed mushrooms, caramelized onions, or roasted bell peppers. Leftovers keep covered in the fridge for one day and reheat unevenly, so eat fresh. Serve alongside a simple salad or lemon wedges to brighten the earthy whole wheat.