Mini Margharita Pesto Pizza
Simple, flavorful mini pizza's topped with cheese, fresh tomatoes, herbs and a drizzle of pesto.
Ingredients
- 1 package Greek whole wheat flat bread pita (Papa Pita) other flat bread pita brands work just fine
- 1 8 oz package low skim shredded mozzarella
- 3 Roma tomatoes, sliced thin
- 14 oz jar store-bought pizza sauce link below of my favorite brands
- store-bought pesto I used signature pesto brand but any will do
- fresh basil
- Nona Pia's balsamic glaze for drizzling link below
- salt
- 1 14 oz can halved artichoke hearts in water optional
Instructions
- Pre-heat oven to 400 degrees F. Using a large round pizza pan or large sheet pan (link below) lay out 4 mini pita's.
- Top each one with pizza sauce. Use as much or as little as you like. I did about a tablespoon because I don't like my pizza super saucy.
- Sprinkle with a 1/4 cup mozzarella cheese.
- Add 3 sliced tomatoes, a pinch of salt, a few artichoke hearts (optional) and drizzle with pesto, about 1 tablespoon.
- Bake in pre-heated oven for 7-10 minutes or until desired crispiness. I still like there to be a little bit of chewiness to the pizza crust and not totally crispy.
- Top with fresh basil and drizzle that delicious Nona Pia's balsamic glaze over the top.
Notes
If you want to offer your family and friends other pizza topping options, follow these steps-
Mini pita flat bread
Pizza sauce.
2 Tablespoons of mozzarella cheese (or as much as you like).
Pizza toppings such as - pepperoni, Canadian bacon, sausage, pineapple, green peppers, onions, olives, mushrooms, etc...
A little more mozzarella cheese.
Bake as directed in recipe.
Note: The nutritional facts for this recipe are based on my Margharita ingredients and measurements, and includes 1 pizza pita. Calories may vary depending on toppings.