Mushroom Pesto Pizza

Purchase Mushroom Pesto Pizza

Mushroom Pesto Pizza :


4-8" Ready to use Fajita-style flour Tortilla Shells
4 t. Robert Rothschild Garlic Dipping Oil
4 Tbs. Pesto (see pesto recipe below)
3 or 4 Roma Tomatoes (sliced thin)
3 or 4 Medium Portabella Mushroom Caps (sliced thin)
1 8oz. package Shredded non-fat Mozzarella Cheese
To taste Salt
To taste Cornmeal
Pesto:4 cups Fresh Basil
2 cloves Garlic
1 Cup Olive Oil
3/4 Cup Walnuts, Almonds, Pine Nuts, or Sunflower Seeds
1 cup Grated Parmesan Cheese

Place 2 Tortillas on large ungreased cookie sheet. Spread evenly with 1 tsp. Garlic Dipping Oil on each shell. Sprinkle a little cornmeal and salt over oil on each shell (optional). Flip tortilla shell over so that the oiled side is down.

Spread 1 Tbs. pesto on each shell. Arrange Mushrooms and tomatoes over pesto on each shell. Top with 1/4 cup shredded cheese on each shell.

Bake in 400F (pre-heated) oven for approximately 5 minutes or until cheese is melted. (Watch to make sure bottom of shell does not burn). Cut in desired slices and serve hot as an appetizer or with soup or salad for lunch or a light dinner.

Pesto: Mix all ingredients, except the cheese and nuts, in a blender until smooth. Add the cheese and nuts when you are ready to serve. *This mixture can be frozen until ready to use, and can be used to make pasta salad or as a base on your favorite homemade pizza. (Note: Do not add parmesan or nuts when using on pizza).

Pesto: Mix all ingredients, except the cheese and nuts, in a blender until smooth. Add the cheese and nuts when you are ready to serve. *This mixture can be frozen until ready to use, and can be used to make pasta salad or as a base on your favorite homemade pizza. (Note: Do not add parmesan or nuts when using on pizza)

Purchase Mushroom Pesto Pizza

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