2 flour tortillas (8-inch)
1 (3 ounce) package nonfat or low-fat cream cheese, softened
1/4 cup plus 2 tablespoons low-fat shredded cheddar cheese
1/2 teaspoon dried basil leaves
Dash garlic powder
1 cup small fresh broccoli flowerets
1/2 cup sliced fresh mushrooms
3 thin red pepper rings

Heat a large nonstick skillet over medium heat until hot. Spray 1 tortilla on both sides with cooking spray and cook for 2-3 minutes or until beginning to brown. Place tortilla between paper towels and repeat with remaining tortilla.

Heat oven to 250 degrees. Combine cream cheese, 2 tablespoons cheddar cheese, basil and garlic powder in a small bowl and mix well. Spread mixture evenly on 1 tortilla, top with remaining tortilla and place on a baking sheet.

Place 4 cups water in a saucepan and bring to boil. Place broccoli in boiling water for 1 minute or until color brightens. Remove from water and place broccoli in cold water to stop cooking. Drain and arrange broccoli, mushrooms and pepper rings on top of tortillas. Sprinkle with remaining 1/4-cup cheese and bake 7-9 minutes. Cut into 6 wedges and serve.

Can be served as an appetizer or individually.

Makes 2 Servings
Serving Size: 1/2 of pizza