| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 24 | Pieces | |
INGREDIENTS
| 6 | 6 inch flour tortillas | |
| 3/4 | c | Grated mozzarella cheese |
| 1 | c | Thick tomato sauce |
| 1/3 | c | Storebought or homemade basil pesto |
| 24 | Whole fresh basil leaves | |
| 1/4 | c | Grated Parmesan cheese |
| 2 | tb | Olive oil |
INSTRUCTIONS
1. Arrange tortillas on baking sheets. Sprinkle evenly with mozzarella, leaving a 1/2 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 375°F 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@email.msn.com Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24, 1999
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