Ingredients
6plum tomatoes,sliced
1cupolive oil,divided
10flour tortillas,(6-inch)
8ozbasil pesto,(1 jar), such as Classico® Traditional
8ozfresh mozzarella,(1 ball), sliced thinly
1bunchfresh basil leaves
Preparation
Set the oven rack about 6-inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
Spread the tomato slices out on baking sheet. Drizzle some olive oil over slices.
Broil in the preheated oven for about 6 minutes until tender. Remove from oven and cool for about 5 minutes until easily handled. Peel the skin off the slices, then discard.
Preheat the oven to 375 degrees F. Line another baking sheet with aluminum foil.
Brush both sides of each tortilla with olive oil and arrange on baking sheet.
Bake in the preheated oven for about 8 minutes until lightly browned and crispy. Remove from oven and let cool for about 5 minutes.
Spread 2 to 3 tablespoons of pesto in a thin layer over each tortilla. Top with mozzarella cheese slices, 8 basil leaves, and some roasted tomato slices.
Bake in the oven for 6 to 8 minutes until mozzarella cheese is melted. Cool slightly for about 2 minutes, before slicing with a pizza cutter.
Serve and enjoy.
