mini caprese pizza

Serves: 2

Ingredients:
4 mini whole wheat tortillas
20g tomato purée
2 x 125g pack mozzarella, drained and sliced
250g cherry tomatoes, sliced into rounds
20g pine nuts
1 x 30g pack basil, stalks discarded
1 garlic clove, crushed
20ml olive oil
20g italian hard cheese, finely grated

Method:
preheat the oven to 180°c. put the tortillas on 2 large baking sheets lined with nonstick baking paper and spread with the tomato purée.
arrange the mozzarella slices and tomatoes on top of the tortilla. bake in the oven for 6-8 mins, until the cheese has melted, and the edges of the tortillas are golden.
meanwhile, blitz the pine nuts, most of the basil leaves, garlic, oil and hard cheese in a food processor to make a pesto.
remove the pizzas from the oven, spoon over the pesto and garnish with the remaining basil leaves. serve immediately.