If you’re not a fan of feta, dollops of ricotta cheese or slices of fresh mozzarella make luscious substitutions.
1 whole wheat tortilla
1 Tbs. prepared pesto
1 large tomato, sliced
1/4 cup artichoke hearts in water, rinsed, drained and sliced
2 oz. low-sodium feta cheese
2 tsp. pine nuts
1/4 cup fresh basil, torn
1. Preheat oven to 350F. Spread pesto over tortilla. Top with tomato, artichokes, cheese and pine nuts.
2. Bake 12 minutes, or until tortilla is toasted around edges. Top with fresh basil and serve immediately.
Vegetarian Times: Tortilla Personal Pizza 05/01/2006 p69