Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mini pesto pizzas. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Mini Pesto Pizzas is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Mini Pesto Pizzas is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have mini pesto pizzas using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Mini Pesto Pizzas:
- Get 2 gluten free tortilla wraps
- Get 2 tablespoons gluten and dairy free pesto
- Get 1 small red onion diced
- Get 6 cherry tomatoes quartered
- Get 4 tablespoons dairy free cheese grated
- Take 1 teaspoon oregano
I really talk about how easy it is to change our recipes to fit different needs. Quarantine life has been interesting to say the least. I did really well the first month, this second one is a little bit harder-but pizza makes everything better! This pizza is great and semi homemade which makes it super easy.
Instructions to make Mini Pesto Pizzas:
- Preheat the oven to 180 oC - Using a cookie cutter cut circles out of the tortilla wraps - Place the tortilla wrap circles on a baking sheet - Spread on the pesto
- Sprinkle on the cheese and little oregano - Top with the onion and tomatoes - Bake in the oven for 5-10 minutes
Almond flour crust isn't as crispy as a regular flour crust, it has a little bit. I made these mini pesto pizzas over the weekend, inspired by my Roast Aubergine and Basil Pizza. I just really fancied something on Friday that would hit the spot but not make me feel really bloated and heavy for the weekend. These mini pizzas did the job perfectly! The base is buckwheat flour flavoured with spices and seasoning.
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