Description
These Mini Tortilla Pizzas are great topped with roasted vegetables and pesto! They’re perfect for a last minute pizza craving!
Ingredients
Scale
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium sized zucchini, diced
- 1 medium sized yellow summer squash, diced
- 1/2 red onion, diced
- 1–2 tablespoons olive oil
- Salt and black pepper
- 8–10 mini flour tortillas, I like to use Mission brand street taco flour tortillas
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded cheese
- 1/2 cup prepared pesto, optional
Instructions
- Start by roasting your vegetables. Pre-heat oven to 425 degrees F. Dice up all your vegetables into small, bite size pieces. You just want to make sure they’re all around the same size. Add the vegetables to a large sheet pan and drizzle with olive oil and season with salt and pepper. Use your hands to toss everything together and make sure all the veggies are coated with oil. Spread vegetables out in a single layer and bake in the oven until they’re tender and caramelized, about 30 minutes.
- Lay the tortillas out on a large sheet pan and spread a couple of tablespoons of marinara sauce on them. Next, add a big spoonful of the roasted vegetables and top with shredded cheese and a few spoonfuls of pesto sauce.
- Place tortilla pizzas in the 425 degree oven and bake until cheese is melted, about 10 minutes. Remove from the oven, let cool a few minutes and enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: American
