Tortilla pizza – a brilliant invention for when dinner needs to be quick and easy but still taste really good.
This batch of tortilla pizzas is topped with fresh tomatoes, mozzarella, pesto and fresh basil: simple and good.
They taste wonderful, and a generous handful of rocket on top is well worth adding.
I usually allow 2 small ones per person, or 1 large – some may manage a little more, but you can also serve a bowl of salad or similar on the side.
I have several other variations on the blog – find the recipes via this link:
Gourministeriet’s tortilla pizza recipes – click here.
Tortilla pizza with tomato, mozzarella and pesto – Caprese tortilla pizza
Ingredients
- 8 small tortillas – or 4 large
- 150 ml pizza sauce – try this recipe – click here
- 2 balls of fresh mozzarella – drained well of liquid
- 6 tbsp green pesto – click here for the recipe
- 2 fresh tomatoes, sliced
- Fresh basil
- Freshly ground pepper and dried basil
Method
- Spread the tortillas with pizza sauce and distribute the cheese and the fresh tomatoes over the bases.
- Bake them in a preheated oven at 200°C conventional (top and bottom heat), or 180°C fan, for about 12-14 minutes. If you are baking 2 trays at a time, you will of course need to use the fan setting – and I would also recommend swapping the trays around once the pizzas are a little over halfway through baking.The tortilla pizzas should be golden and crisp at the edges.
- Let the tortilla pizzas rest for a moment, then top them with pesto and fresh basil. Season with freshly ground pepper and a little dried basil, if you like.
Nutrition
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