This Pesto Tortilla Pizza is a fresh, quick and vibrant dish and won’t leave you feeling weighed down with a heavy pizza dough.
I’m pretty sure that this pesto tortilla pizza will become a family favourite in no time. It’s lighter in carbs than traditional pizza, as the base is a really thin tortilla wrap. It’s full of fresh, healthy and tasty flavours and takes zero effort on your part. In fact, it’s so easy, you can sit back and let the younger members of the family pile up those flavours for you!
I topped my tortilla with Giovanni Rana’s basil pesto, which you can currently find in Asda. Let it settle in the fridge for a while, then spoon off the oil that rises to the top. Mind you don’t waste that oil – pop it back into the fridge as it makes the most amazing pesto scented roast potatoes!
Next up I added a handful of halved cherry tomatoes and slices of red onion. I finished off with torn shreds of Buffalo mozzarella, black olives and fresh basil leaves.
A classic combo of authentic Italian flavours that make a brilliant mid week meal of very little effort.
To find out more about living, and eating, the authentic Italian way, you can visit the Live Italian website for fascinating articles and sumptuous recipes. And for more info on the pesto and full range of products, hop on over to the Giovanni Rana website.
Pesto Tortilla Pizza
- 1 flour tortilla
- 1 tablespoon Giovanni Rana Basil Pesto with Pine Nuts & Garlic
- A few rings of red onion
- 1/2 buffalo mozzarella
- 6 cherry tomatoes halved
- A sprinkle of black olive slices
- Fresh basil leaves
Preheat the oven to 180/250/gas 4
Lay out 1 tortilla wrap per person onto a baking sheet
Spread the pesto evenly over the base and then top with the various toppings.
Bake for around 8 minutes, or until the cheese has melted and the tortillas are crispy and golden brown.
Huge thanks to Giovanni Rana for sponsoring this content and allowing me to continue to bring you tasty food, for free. As always all thoughts (and leftovers!) are my own.