Tomato Basil Tortilla Pizza
This last summer when my garden was in full swing and I had more basil and tomatoes then I knew what to do with I made up this recipie for Fresh tomato basil pesto tortilla pizza (click here for the post). I was blessed with a significant abundance of the basil that I grew in pots on the back deck (best place I have found to grow basil). Therefore, I froze some of the pesto knowing that I would appreciate revisiting that fresh summer taste in the cold winter months...so glad I thought ahead! In addition to the frozen pesto, I made "sun" dried tomatoes (okay so this is a misnomer as they are actually oven dried but same difference, right?) and I bagged those for freezer storage as well. So, to recap, in the summer I have this:
To using this as my winter substitute:
I still made the recipie the same way I just substituted sun dried tomatoes for the fresh ones (I can't stand the flavorless tomatoes that the grocery store carries in the winter months) and I unfroze the pesto that I had made this last summer. (Recipie Here)
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!
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!
