By Irene Hayton and Carol Song

These Pizza Quesadillas are fast and easy to make—just add some steamed veggies or a green salad (in season of course) and you have a healthy meal ready in minutes. If you have a sensitivity to wheat, try making your own tortillas using alternate flours and the recipe on page 246 of Eating Alive II.

Pizza Sauce:

• 1 cup (250 ml) pasta or tomato sauce (see Note)
• 5½ (156 ml) can tomato paste
• ⅛ teaspoon (.5 ml) stevia powder
• whole wheat or sprouted wheat tortillas

Toppings:

• chopped cooked chicken, cooked lean ground turkey breast, or sautéed tofu or tempeh
• any vegetables you prefer, such as chopped red pepper, steamed broccoli florets, sliced mushrooms, chopped onion, black olives, sun-dried tomatoes, artichokes, etc.
• grated Mozzarella cheese

In a small bowl, mix together the pizza sauce ingredients. Spread each tortilla with sauce, top with the toppings of your choice and sprinkle with cheese. If using large tortillas, arrange sauce, toppings and cheese over half of the tortilla then fold the other half over top. If using smaller tortillas, arrange sauce, toppings and cheese over the whole tortilla then top with another tortilla and press down firmly. Place tortillas on a baking sheet and bake at 425° F (210° C) for about 5 minutes, or until the cheese is melted and the top begins to turn brown. Alternatively, you can heat the quesadillas, one at a time, in a skillet for 2 to 3 minutes per side (flip it carefully!) until the cheese is melted and the tortilla is lightly browned.

Note: Choose a pasta or tomato sauce (available in cans or jars) that does not have any sugar added to it. If using a plain tomato sauce, you can add your own seasonings: try 1 clove garlic, finely minced, and 1 teaspoon each of basil and oregano. Any leftover sauce can be refrigerated or frozen for later use.