Mini pizzas margherita

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

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