Project Description

tortilla pizza

Recipe Ingredients:

  • 1-1/2 cups cooked* or 1 can (15 oz.) blackeyes, drained

    *1/2 cup dry makes 1-1/2 cups cooked.

  • 1/2 cup packed fresh basil OR 1/4 cup each basil and parsley

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 2 cloves garlic

  • 1/8 teaspoon white pepper

  • 6-inch flour tortillas

  • 1/2 cup shredded mozzarella cheese

  • 1/2 cup shredded Parmesan cheese

  • 2-3 thinly sliced Roma tomatoes

Instructions

Preheat oven to 450ºF. In food processor or blender, combine blackeyes, basil, olive oil, lemon juice, garlic and white pepper. Process 5 minutes until color is very green and pesto is smooth, scraping work bowl several times.

Place tortillas in single layer on oven racks. Bake 2-3 minutes, turning once, until crisp. Remove from oven and place in single layer on a baking sheet. Spread each tortilla with 2 tablespoons blackeye pesto. Top with about 1 tablespoon mozzarella, several tomato slices, and 1 tablespoon Parmesan. Bake 4-5 minutes until cheese is melted.

Leftover pesto can be warmed and tossed with hot pasta. Makes 6 pizzas Makes 1-1/2 cups pesto.