Pesto Tortilla Pizza

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 10 small flour tortillas (5 inch size)
  • 1 jar basil pesto sauces (or make your own)
  • 30 sun dried tomatoes
  • 1 Cup pine nuts
Spread each tortilla with pesto, top with 3 sundried tomatoes and sprinkle with pine nuts. Bake on a cookie sheet for 10 minutes at 350 ℉ or until tortilla is crispy. Drizzle with olive oil before serving.
Calories
410 Cal
Fat
26 g
Carbs
39 g
Protein
9.6 g
Fiber
3.9 g
Sugar
2.1 g
Cholesterol
0 mg
Sodium
430 mg


Nutrients

Fiber     3.9 g
Fat     26 g
Sugar     2.1 g
Carbs     39 g
Protein     9.6 g
Calories     410 Cal

Fats

Fat, Poly     11 g
Fat, Mono     9 g
Fat, Sat     2.8 g
Fat, Trans     0 g
Fat, Percent     57 %

Vitamins

Vitamin, K     17 mcg     14 %
Vitamin, A     240 IU     8 %
Vitamin, B12     0 mcg     0 %
Niacin     4 mg     25 %
Riboflavin     0.3 mg     22 %
Vitamin, C     19 mg     21 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     7.1 %
Vitamin, E     2.6 mg     18 %
Panto, Acid     0.3 mg     5.4 %
Choline     20 mg     3.6 %
Thiamin     0.5 mg     38 %

Minerals

Calcium     90 mcg     9 %
Phosphorus     250 mg     36 %
Magnesium     96 mg     23 %
Copper     0.5 mcg     59 %
Fluoride     20 mcg     490 %
Zinc     2.2 mg     20 %
Cholesterol     0 mg     0.7 %
Sodium     430 mg     29 %
Selenium     14 mcg     26 %
Manganese     2.8 mg     39 %
Potassium     540 mg     11 %
Iron     4 mg     50 %