Tomato Basil Tortilla Pizza
Then I re-made the summer recipie
1 flour tortilla (per pizza)
1 T. pesto
chopped sun dried tomatoes
sprinkle of mozzarella cheese
dash of salt
1-2 T. Olive oil.
First heat the olive oil on medium high in your skillet and fry the tortilla (you cold skip this step if you are trying to make a healthier version, you would just brown the tortilla on both sides in a non-stick skillet) but, trust me, it is worth the calories to do it the original way. Fry both sides till slightly browned and kinda crunchy.
Next (after browning both sides of the tortilla) add your 1 T. (more or less to taste) of pesto and smear it around with a spoon while your tortilla is still in the pan.
Top with shredded Mozzarella...Then I turn off the heat and cover the pan with a lid or plate for about 2 minutes to melt the cheese...Get ready and VIOLA!!!
I have to say though that I am a anxiously awaiting when I can get back to seeing this on the back deck....oh summer!