Guest Post from Jaime at Mom’s Test Kitchen: Roasted Tomato and Zucchini Pesto Pizzas

Hey y’all!  I am so thrilled to be here hanging out at The Cards We Drew!

When I’m trying to decide on a menu & plan dinners for our week, I am always on the hunt for easy, low ingredient recipes that preferably can be made up during the day so I’m not spending the first hour after the Hubs gets home from work standing in the kitchen.  This simple dinner recipe I have to share with y’all was a perfect weeknight dinner!!

We’ve always been a fan of pizzas & I love making individual tortilla pizzas.  It’s so much easier to customize & only takes 5 minutes to cook!  And with this recipe, the vegetables can be roasted during the day & kept in the fridge and then they are warmed perfectly as you cook your pizzas!

INGREDIENTS:

• 1 container grape tomatoes
• 1 medium zucchini, sliced
• 3 whole garlic cloves
• 1/2 teaspoon oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup olive oil
• basil pesto sauce (store bought or homemade)
• finely shredded mozzarella cheese
• flour tortillas

COOKING INSTRUCTIONS:

Preheat the oven to 450 degrees.  Combine the tomatoes, zucchini, garlic cloves, oregano & pepper flakes in a small bowl.  Toss the tomato mixture with olive oil  and spread in an even layer on a baking sheet.  Roast for 25-30 minutes ~ until the tomatoes & zucchini have softened and become lightly caramelized.  This can be stored covered in your refrigerator until you are ready to assemble your pizzas.

Add a thin layer of the basil pesto to a flour tortilla.  Top with a generous portion of the tomatoes & zucchini.  Sprinkle with mozzarella cheese ~ feel free to add Parmesan or use any other cheeses you’d prefer.  Place the tortillas on a preheated pizza stone; bake at 450 degrees for 5 minutes or until the cheese is melted & bubbly and the edges of the tortilla are crisp.
RECIPE INSPIRED BY: Comfy Cuisine