Yield: 24 Pieces
|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|
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