Pesto Tortilla Pizza

Staff Writer
Pesto Tortilla Pizza
Pesto Tortilla Pizza
Jon Edwards

Pesto Tortilla Pizza

A vegan treat from Veronica Bosgraaf, founder of Pure Bar and a lifestyle expert. Make your own basil pesto or use a jar of store-bought pesto for these simple mini tortilla pizzas.

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10
Servings
489
Calories Per Serving
Deliver Ingredients

Ingredients

  • 10 5-inch flour tortillas
  • 1 jar basil pesto
  • 1 jar sundried tomatoes
  • 1 package pine nuts
  • Olive oil, for drizzling

Directions

Preheat the oven to 350 degrees F.

Spread each tortilla with pesto, and then top with 3 sundried tomatoes and sprinkle with some pine nuts. Bake on a cookie sheet until the tortilla is crispy, 10 minutes. Drizzle with olive oil before serving.

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
39g
60%
Sugar
2g
N/A
Saturated Fat
7g
33%
Cholesterol
10mg
3%
Protein
10g
20%
Carbs
28g
9%
Vitamin A
229µg
25%
Vitamin B6
0.2mg
7.9%
Vitamin C
14mg
24%
Vitamin E
6mg
28%
Vitamin K
343µg
100%
Calcium
290mg
29%
Fiber
3g
11%
Folate (food)
67µg
N/A
Folate equivalent (total)
149µg
37%
Folic acid
49µg
N/A
Iron
5mg
27%
Magnesium
85mg
21%
Monounsaturated
23g
N/A
Niacin (B3)
3mg
16%
Phosphorus
249mg
36%
Polyunsaturated
7g
N/A
Potassium
365mg
10%
Riboflavin (B2)
0.2mg
10.1%
Sodium
1021mg
43%
Thiamin (B1)
0.3mg
19.8%
Zinc
2mg
12%

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