Basil Pesto, Oven-Dried Cherry Tomato and Mozzarella Taco Pizzas Recipe

Name: Basil Pesto, Oven-Dried Cherry Tomato and Mozzarella Taco Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cherry tomatoes halved; 1 tablespoon olive oil; 2 cloves garlic minced, optional; 1 x salt and black pepper to taste; 8 each corn tortillas (6-inch) or flour tortillas; 1/2 cup basil pesto basil, homemade or store-bought; 8 each olives black or green, sliced, optional; 1/4 cup sweet red bell peppers, roasted slice into strips, optional; 1 cup mozzarella cheese shredded; 1 x basil leaves, fresh, for serving

Servings: persons

2 cups cherry tomatoes halved
1 tablespoon olive oil
2 cloves garlic minced, optional
1 x salt and black pepper to taste
8 each corn tortillas (6-inch) or flour tortillas
1/2 cup basil pesto basil, homemade or store-bought
8 each olives black or green, sliced, optional
1/4 cup sweet red bell peppers, roasted slice into strips, optional
1 cup mozzarella cheese shredded
1 x basil leaves, fresh, for serving

1
Preheat the oven to 250 degrees F.
2
Place the halved cherry tomatoes onto a large baking sheet.
3
Drizzle with olive oil and sprinkle with minced garlic if desired.
4
Season with salt and black pepper to taste.
5
Roast in the oven for about 2 hours until the cherry tomatoes are shrivelled and flavors are concentrated.
6
(They will look dry outside but juicy-tender inside their small bodies)
7
Remove from the oven and set aside.
8
(It can be made one or two days in advance, seal them in a zip-lock bag, and keep them refrigerated)
9
Just before you prepare to make the pizzas:
10
Preheat the oven to 350F (180C).
11
Lay the tortillas onto a large baking sheet, we layed 6 tortillas on our baking sheet.
12
Spoon about 1 tablespoon basil pesto evenly over each tortilla.
13
Place the oven-dried cherry tomatoes equally over the pesto.
14
Place some olives and/or roasted bell peppers if desired.
15
Top each with equal amount of mozzarella cheese.
16
Bake for about 15 minutes until the cheese melts and tortillas becomes crispy and slightly golden at the edges.
17
Remove from the oven, and let cool for a few minutes.
18
Place onto the serving plates and top with a few fresh basil leaves.
19
Serve and enjoy!

889

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cherry tomatoes halved, 1 tablespoon olive oil, 2 cloves garlic minced, optional, 1 x salt and black pepper to taste, and more.

Yes, Basil Pesto, Oven-Dried Cherry Tomato and Mozzarella Taco Pizzas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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