Grilled Veggie Pizza with Pesto

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

Pesto:
4 bunches basil
1 cup pine nuts, toasted and cooled
2 tbsp garlic, minced
1 cup Parmesan cheese, grated
3 tbsp extra virgin olive oil
1/2 tsp pepper
Pizza:
8 button/white mushrooms, sliced
1 red onion, sliced in rings
1 yellow pepper, sliced
1 zucchini, sliced
1 cup feta cheese, crumbled
4 tortilla wraps, whole wheat (12â)
For the pesto: Place all ingredients in a food processor with the S-curved blade, and blend until smooth. For the pizza: Preheat oven to 400F. Grill all the veggies on a BBQ/indoor grill/panini press, using non-stick spray as necessary. Spread each tortilla wrap with pesto. Arrange an assortment of veggies on top and sprinkle with feta. Bake for about 10-15 minutes, until the crust is crispy and the feta has started to melt. Yield: 4 individual pizzas

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