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Mediterranean Vegetarian Tortilla Pizza
Faster than ordering take-out, this vegetarian pizza takes only minutes to bake and delivers irresistible flavours.
Preparation time
5 min
Total Time
15 min
Servings
4
Servings
![POM® 100% Whole Wheat Large Tortillas](/sites/default/files/styles/large/public/2023-08/BC_122295_POM%20Tortilla%20Whole%20Wheat%2010pk-10%E2%80%9D-610g_0223_A1N1.png?itok=WnnQlUHP)
MADE WITH
POM® 100% Whole Wheat Large Tortillas
Ingredients
- 4 POM® 100% Whole Wheat Tortillas, 10 in
- 1/3 cup (75 mL) prepared basil pesto
- 1 cup (250 mL) shredded mozzarella cheese
- 1/4 cup (60 mL) grated Parmesan cheese
- 1 jar (170 g) artichoke hearts, drained and chopped
- 1 large jarred roasted red pepper, drained and thinly sliced
- 1/4 cup (60 mL) thinly sliced red onions
- 12 halved pitted black olives
- 1 cup (250 mL) baby arugula
Directions
- Preheat oven to 425°F (220°C).
- Spread pesto evenly over each tortilla.
- Sprinkle with mozzarella and Parmesan cheese.
- Scatter artichokes, red pepper, onions and olives over top.
- Arrange on large greased baking sheet.
- Bake for 8 to 10 minutes or until cheese melts and tortillas are crispy.
- Garnish with sprinkle of baby arugula.
Tip: Drizzle with balsamic syrup if desired.