Ingredients
Scale
- 1 large (burrito size) tortilla
- About 1/4 cup of Pesto Trapanese (fresh tomato pesto – recipe here)
- 2 heirloom tomatoes, sliced
- Cherry or blueberry tomatoes, halved (optional)
- Goat cheese crumbles
- Fresh basil leaves
Instructions
- Preheat the oven to 450 degrees with a pizza stone (or other food-safe tiles) in the oven.
- Set the tortilla directly on the stone and let it cook for 5 – 10 minutes or until crispy and golden brown (not TOO brown!) on top. Pull it out of the oven and flip it over.
- Spread the tortilla with fresh tomato pesto, then arrange the tomato slices to cover the tortilla. Top with goat cheese crumbles. Set the pizza back on the baking stone to cook for 5 – 8 minutes or so or until the goat cheese is melted and everything is good and hot in the middle of the pizza.
- Remove from the oven, cut into slices, and garnish with fresh basil leaves. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.