Basil Pesto, Oven-Dried Cherry Tomato and Mozzarella Taco Pizzas
These individual taco pizzas are loaded with flavors. Spread with basil pesto, topped with juicy yet chewy, and sweet oven-dried cherry tomatoes, and shredded mozzarella. After baking, they come out cheesy, juicy and delicious!
salt and black pepper
corn tortillas (6-inch)
or flour tortillas
basil, homemade or store-bought
black or green, sliced, optional
roasted red bell peppers
slice into strips, optional
leaves, fresh, for serving
Preheat the oven to 250 degrees F.
Place the halved cherry tomatoes onto a large baking sheet.
Drizzle with olive oil and sprinkle with minced garlic if desired.
Season with salt and black pepper to taste.
Roast in the oven for about 2 hours until the cherry tomatoes are shrivelled and flavors are concentrated. (They will look dry outside but juicy-tender inside their small bodies)
Remove from the oven and set aside. (It can be made one or two days in advance, seal them in a zip-lock bag, and keep them refrigerated)
Just before you prepare to make the pizzas:
Preheat the oven to 350℉ (180℃).
Lay the tortillas onto a large baking sheet, we layed 6 tortillas on our baking sheet.
Spoon about 1 tablespoon basil pesto evenly over each tortilla.
Place the oven-dried cherry tomatoes equally over the pesto.
Place some olives and/or roasted bell peppers if desired.
Top each with equal amount of mozzarella cheese.
Bake for about 15 minutes until the cheese melts and tortillas becomes crispy and slightly golden at the edges.
Remove from the oven, and let cool for a few minutes.
Place onto the serving plates and top with a few fresh basil leaves.
Serve and enjoy!