Simple, practical, and full of everyday flavour, Vegetarian Pesto Mediterranean Tortilla Pizza is a vegetarian American, Continental, Mexican main course made with TortillaLand® Uncooked Flour Tortillas, basil pesto, and baby spinach leaves in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Main Course
- Cuisine: American, Continental, Mexican
Ingredients
- 2 TortillaLand® Uncooked Flour Tortillas
- 3-4 tablespoons basil pesto (homemade or store bought)
- 15 baby spinach leaves
- 1/2 of red pepper (sliced)
- 1/4 cup sun-dried tomatoes
- 1/3 cup Kalamata olives (pitted)
- 2-3 tablespoons feta cheese
- salt (to taste)
- black pepper (to taste)
Method
- Pre heat oven to 425 F degrees.
- Place the tortillas on a baking sheet, prick them with fork all over so that they don't puff up much in oven.
- Place the tortillas in the oven at 425 F degrees for 2 minutes. Remove from the oven.
- Layer the tortillas with pesto. Spread the toppings on top of pesto.
- Sprinkle salt, pepper and feta cheese on top.
- Bake at 425 F for 12-14 minutes or till the tortillas crisp up.
- Slice into pieces and enjoy!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
