Wednesday, June 22, 2011


Here's a great use for the leftover sun-dried tomato pesto that I posted previously.

These pizzas are healthy, low cal and delicious.


100% whole wheat tortillas
sun-dried tomato pesto
sauteed mixture of veggies:  today I used red onion, eggplant and 1 hugh green pepper
vegan parm


Pre-heat the oven to 425 degrees.

Place the tortillas on a cookie sheet and bake until the top is lightly browned.  Remove from the oven, turn to the other side and set aside.

Spread the pesto thinly on the unbaked top of the tortillas.

Sprinkle the veggies evenly over the top.  Sprinkle the tops with vegan parmesan.

Bake till warmed through. (about 5 minutes)

Cut with a pizza cutter.  Optional:  Serve with peanut sauce (Satay) drizzled on top.

The peanut sauce makes this a unique pizza.  Thanks to Christine for this novel idea.

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