How To Make Tomato Basil Pesto Flatbread Pizzas
Garlicky pesto flatbread pizzas are made with tender tomatoes, fresh basil leaves, and creamy mozzarella on top of flour tortillas, for a richer meal!
Serves:
Ingredients
- 6plum tomatoes,sliced
- 1cupolive oil,divided
- 10flour tortillas,(6-inch)
- 8ozbasil pesto,(1 jar), such as Classico® Traditional
- 8ozfresh mozzarella,(1 ball), sliced thinly
- 1bunchfresh basil leaves
Instructions
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Set the oven rack about 6-inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
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Spread the tomato slices out on baking sheet. Drizzle some olive oil over slices.
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Broil in the preheated oven for about 6 minutes until tender. Remove from oven and cool for about 5 minutes until easily handled. Peel the skin off the slices, then discard.
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Preheat the oven to 375 degrees F. Line another baking sheet with aluminum foil.
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Brush both sides of each tortilla with olive oil and arrange on baking sheet.
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Bake in the preheated oven for about 8 minutes until lightly browned and crispy. Remove from oven and let cool for about 5 minutes.
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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.
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Bake in the oven for 6 to 8 minutes until mozzarella cheese is melted. Cool slightly for about 2 minutes, before slicing with a pizza cutter.
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Serve and enjoy.
Recipe Notes
Substitute the basil pesto base with homemade pizza sauce as an alternative for family members who don’t like pesto.
Nutrition
- Calories: 487.79kcal
- Fat: 37.62g
- Saturated Fat: 7.53g
- Trans Fat: 0.01g
- Monounsaturated Fat: 19.13g
- Polyunsaturated Fat: 3.55g
- Carbohydrates: 28.00g
- Fiber: 2.08g
- Sugar: 2.53g
- Protein: 10.57g
- Cholesterol: 19.70mg
- Sodium: 735.07mg
- Calcium: 245.03mg
- Potassium: 185.54mg
- Iron: 2.68mg
- Vitamin A: 69.42µg
- Vitamin C: 6.00mg
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