Pesto Pizza

Do you love an assortment of veggies that are marinated or otherwise brined, in an easy to consume dish? Something that feels like you could have maybe gotten it at a nicer local restaurant (but less expensive)? Have I got the dish for you!

This is a super easy dinner. In the time it takes to preheat the oven, you can be almost through with all the prep!

You will need:

> tortillas (in this example I used an 8" whole wheat tortilla base for each serving)

> pesto (I used store bought)

> crumbled feta (a nice crumbed chev could work too)

Topping ideas:

> fire roasted tomatoes (I used canned)

> roasted bell pepper (I used roasted and marinated bell pepper)

> pickled asparagus (seriously yummy!)

> marinated artichoke hearts

> green or kalamata olives (I used green on this meal)

> fresh or pickled onion

> fresh or marinated mushrooms

> thin sliced andouille sausage

Other things:

> cookie sheet(s)

> parchment paper or aluminum foil

> knife and cutting board

Turn your oven on to heat at 350 F.

Take your cookie sheet(s) and line with parchment paper or aluminum foil. I prefer parchment paper personally, but I have used both with good results. The upside is if you spill any oil you won't have to scrub your cookie sheet down!

Lay out your desired number of servings. I have found one 8" tortilla, or two smaller taco size tortillas, is about right for a serving. Apply a light layer of pesto to each tortilla. I have found that an iced tea spoon is a great measure - one dollop for a taco size, or two dollops for an 8", is just about perfect. If you are using store bought veggies you don't want to start with a super thick layer or your tortilla will be soggy by the time you add everything to it.

Now let your creativity shine! Layer on your toppings. I like to start with the larger sized pieces first and work up to the cheese last.

I prefer to layer on the toppings so I can more evenly distribute them. You could certainly dice them all to your liking, mix, and add that way if you prefer :)

**Each picture on this step has a note stating what ingredient I added.**

Once your pizzas are topped and your oven is heated, pop those delectable lovelies in the oven! 10 minutes will get you a warm-but-not-too-hot-to-eat-immediately dish, very nice for a summer evening with a veggie only pizza. 15 minutes would yield a hotter dish (if you prefer it more steaming hot). If all your ingredients are pre-cooked, or ok raw, then really it is up to you on how warm/hot you like your food :)

Once your pizzas are out of the oven, slice into quarters and enjoy! Or ... do as my husband does and eat them burrito style, they are still delicous ;)

I hope you enjoy your pesto pizza! Let me know what toppings you like so I can try them too!