15-Minute Vegan Pesto Tortilla Pizza
Adapted from a recipe by Veronica Bosgraaf, founder of Pure
8 small flour tortillas (I like to use 5-inch tortillas)
1 cup vegan basil pesto (or make your own)
1/2 cup sun-dried tomatoes
1/2 cup pine nuts
Olive oil, for garnish
- Preheat the oven to 350°F.
- Spread the pesto over each tortilla, top with 3 sun-dried tomatoes, and sprinkle with pine nuts.
- Bake on a cookie sheet for 10 minutes, or until the tortillas are crispy.
- Drizzle with olive oil before serving.