Yield: 24 Pieces
| Measure | Ingredient |
|---|---|
| 6 \N | 6 inch flour tortillas |
| ¾ cup | Grated mozzarella cheese |
| 1 cup | Thick tomato sauce |
| ⅓ cup | Storebought or homemade basil pesto |
| 24 \N | Whole fresh basil leaves |
| ¼ cup | Grated Parmesan cheese |
| 2 tablespoons | Olive oil |
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