Stovetop Tortilla Pesto Pizza

Our summer herbs and vegetables have really slowed down, so we took advantage of our bounty and whipped up these pesto tortilla pizzas on the stovetop.

This recipe makes eight tiny pizzas. It requires a fair amount of skillet or griddle space, but they taste amazing!

Picky eater at your table?  Substitute pepperoni, a veggie and tomato sauce for roasted tomatoes and pesto.


Stovetop Tortilla Pesto Pizza

Ingredients:

Roasted tomatoes:

• 24 grape or cherry tomatoes
• 2 tablespoons extra virgin olive oil
• salt
• pepper

Pesto:

• 2 cups fresh basil leaves, lightly packed
• 3 garlic cloves, minced
• 1/3 cup grated parmesan cheese
• 1 teaspoon lemon juice
• 1/4 cup olive oil

• 8 ounces grated mozzarella
• 8 small whole wheat flour tortillas
• fresh basil leaves, whole

Directions:

1. Preheat oven to 475 degrees. Place tomatoes on a non-aluminum baking sheet. Drizzle lightly with 2 tablespoons olive oil. Sprinkle salt and pepper over tomatoes. Roast tomatoes in oven until they begin to brown, which usually takes about 10 minutes. Remove from oven and set aside.
2. Place fresh basil in bottom of food processor and follow with minced garlic, parmesan cheese and lemon juice. Slowly add olive oil while processor pulses. Pulse until well blended.
3. Spread a thin layer of pesto onto each tortilla.
4. Top with mozzarella cheese.
5. Add several basil leaves and three roasted tomatoes to each pizza.
6. Brush skillet lightly with olive oil.
7. Place pizza on warm skillet and heat over medium heat 5 to 10 minutes.
8. Check bottom of tortilla often and remove from skillet when bottom and edges of tortilla reach a golden-brown color. Texture should be crisp and cheese should completely melt.

Try this at home, folks. Super easy, healthy and yummy!

We hope you and yours enjoy fall!

Until next time,
Tricia