Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Basil pesto, fresh mozzarella, roasted tomatoes and fresh basil leaves top a crispy flatbread for individual pizzas. Don't worry if you don't have time for the dough to rise to make the flatbread - this uses store-bought flour tortillas as an alternate base. Quick, easy and delicious!

Recipe Summary

cook:
20 mins
additional:
12 mins
total:
57 mins
prep:
25 mins
Servings:
10
Yield:
10 6-inch individual pizzas
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

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  • Spread tomato slices out on baking sheet. Drizzle some olive oil over slices.

  • Broil in the preheated oven until tender, about 6 minutes. Remove from oven and cool until easily handled, about 5 minutes. Peel skin off slices; discard.

  • Preheat oven to 375 degrees F (190 degrees C). Line another baking sheet with aluminum foil.

  • Brush both sides of each tortilla with olive oil and arrange on baking sheet.

  • Bake in the preheated oven until lightly browned and crispy, about 8 minutes. Remove from oven and let cool, about 5 minutes.

  • Spread 2 to 3 tablespoons of pesto in a thin layer over each tortilla. Top with mozzarella cheese slices, 8 basil leaves, and some roasted tomato slices.

  • Bake in the preheated oven until mozzarella cheese is melted, 6 to 8 minutes. Cool slightly, about 2 minutes, before slicing with a pizza cutter.

Cook's Note:

You can substitute the basil pesto base with homemade pizza sauce as an alternative for family members who don't like pesto.

Nutrition Facts

466 calories; protein 11.2g; carbohydrates 17.1g; fat 39.7g; cholesterol 25.6mg; sodium 386mg. Full Nutrition
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