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My review
Crispy Tomato Basil Pesto Flatbread Pizzas
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Tricia L
"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!"
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Ingredients
57 m servings 466Original recipe yields 10 servings (10 6-inch individual pizzas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- 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.
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Footnotes
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
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Newest
4/20/2016
This was very good and easy to make! My family has just recently started to enjoy thin crust pizza and this was perfect. The fresh mozzarella and fresh tomatoes really made it good. I used the...