Crispy Tomato Basil Pesto Flatbread Pizzas

Basil pesto, fresh mozzarella, roasted tomatoes and fresh basil leaves top a crispy flatbread for individual pizzas. Don't worry if you don't have time for the dough to rise to make the flatbread - this uses store-bought flour tortillas as an alternate base. Quick, easy and delicious!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 466 Calories

Ingredients

• 10 (6 inch) flour tortillas
• 1 bunch fresh basil leaves
• 1 cup olive oil, divided
• 6 plum tomatoes, sliced
• 1 (8 ounce) jar basil pesto (such as Classico® Traditional)
• 1 (8 ounce) fresh mozzarella ball, sliced thinly

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Step 2

Spread tomato slices out on baking sheet. Drizzle some olive oil over slices.

Step 3

Broil in the preheated oven until tender, about 6 minutes. Remove from oven and cool until easily handled, about 5 minutes. Peel skin off slices; discard.

Step 4

Preheat oven to 375 degrees F (190 degrees C). Line another baking sheet with aluminum foil.

Step 5

Brush both sides of each tortilla with olive oil and arrange on baking sheet.

Step 6

Bake in the preheated oven until lightly browned and crispy, about 8 minutes. Remove from oven and let cool, about 5 minutes.

Step 7

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.

Step 8

Bake in the preheated oven until mozzarella cheese is melted, 6 to 8 minutes. Cool slightly, about 2 minutes, before slicing with a pizza cutter.