Mini pizzas margherita
24 Pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 6 inch flour tortillas | |
| ¾ | cup | Grated mozzarella cheese |
| 1 | cup | Thick tomato sauce |
| ⅓ | cup | Storebought or homemade basil pesto |
| 24 | Whole fresh basil leaves | |
| ¼ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Olive oil |
Directions
1. Arrange tortillas on baking sheets. Sprinkle evenly with mozzarella, leaving a ½ inch border.
2. Spoon tomato sauce at intervals over cheese. Dot surface with pesto.
Arrange basil leaves over top. Sprinkle with Parmesan and drizzle with olive oil.
3. Bake in a preheated 375øF oven for 12 minutes until cheese has melted and edges are just starting to color.
4. Cool pizzas for 5 minutes. Cut each into 4 to 6 pieces. Serve hot or warm. Makes 24-36 pieces. Prep Time: 10 minutes Cooking Time: 12 minutes Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999