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Basil Pesto, Oven-Dried Cherry Tomato & Mozzarella Taco Pizzas

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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!

 

Yield

4 servings

Prep

8 min

Cook

hrs

Ready

hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups cherry tomatoes
halved
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1 tablespoon olive oil
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2 cloves garlic
minced, optional
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1 x salt and black pepper
to taste
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8 each corn tortillas (6-inch)
or flour tortillas
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½ cup basil pesto
basil, homemade or store-bought
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8 each olives
black or green, sliced, optional
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¼ cup roasted red bell peppers
slice into strips, optional
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1 cup mozzarella cheese
shredded
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1 x basil
leaves, fresh, for serving
* Camera

Ingredients

Amount Measure Ingredient Features
473 ml cherry tomatoes
halved
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15 ml olive oil
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2 cloves garlic
minced, optional
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1 x salt and black pepper
to taste
* Camera
8 each corn tortillas (6-inch)
or flour tortillas
* Camera
118 ml basil pesto
basil, homemade or store-bought
* Camera
8 each olives
black or green, sliced, optional
* Camera
59 ml roasted red bell peppers
slice into strips, optional
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237 ml mozzarella cheese
shredded
* Camera
1 x basil
leaves, fresh, for serving
* Camera

Directions

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!



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 5058% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 19% Vitamin C 34%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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