Mediterranean Pesto Pizza

published by Dr. Marcantel on February 3rd, 2010 Print this page

Dr. Tina Marcantel

A pesto variation on our Ezekiel’s Pizza recipe. The Ezekiel tortilla is flourless and high in protein, tomatoes add lycopene, the spinach has plenty of iron, vitamin A, and calcium, and the pesto is packed with omega-3s from the olive oil and walnuts.

2 large Ezekial 4:9 Sprouted Grain tortillas*

7 ounce tub of pesto ( I like Genova pesto from Trader Joe’s)

2 Roma tomatoes (thinly sliced)

5 ounces of fresh sliced mushrooms

2 cups baby spinach

7 ounces mozzarella cheese

2-3 ounces of crumbled feta cheese

1/2 teaspoon salt

*You may wish to substitute a large whole-wheat pita for the crust. The tortilla will be much thinner and crispier.
Preheat oven to 400°. Spray tortillas with canola oil cooking spray, then heat directly on oven rack until edges are crispy. Blend tomatoes, spinach, feta, mushrooms, and salt with 1/2 of pesto. Place heated tortillas on sprayed baking sheet. Spread remaining pesto on the two tortillas. Sprinkle 1/2 of mozzarella over the tortillas. Spread topping mixture over cheese, then top with the remaining mozzarella. Cook until cheese is thoroughly melted (about 5 minutes). Cut into quarters and serve hot. Yum!

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