Little Critic's Swiss Chard Pizza

Tomatoes are not really in full force yet, so a pesto sauce is still preferred for pizza in our house.  The garlic can be too strong for Little Critic, so this version was right up her alley.

• 1 cup Swiss chard
• 1/4 basil leaves
• 2 TBS EVOO
• 1 cup shredded cheese
• 1/4 cup shitake mushrooms
• 10 slices of pepperoni
• one large whole wheat tortilla

Place the Swiss chard, basil leaves and oil in the blender or bullet.  Spread over the tortilla and top with chopped mushrooms and sliced pepperoni.  Bake at 400 for 10 to 15 mins. 

If making for Big Critics, add garlic to the sauce.  Increase amounts if making for more than one.