Mini Whole Wheat Pesto Caprese Pizza

Only 6 small pieces of pizzas are all you need to make a hungry stomach filled, probably even less if you're a light eater like me! On a diet? Not a problem! This recipe from The Comfort of Cooking comes in a very light and nutritious mix of veggies and wheat in one pie, which indicates a really healthy meal! 

For Easy Basil Pesto: (makes 1 cup)
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

For Caprese Pizzas:
6 whole wheat sandwich thins or pita breads
2 cups grape or cherry tomatoes, halved*
8 oz. (1 cup) Galbani Fresh Mozzarella, torn into small pieces
Salt and pepper, to taste
1/4 cup fresh basil, torn into small pieces

For Easy Basil Pesto:
  1. Pulse basil, garlic, and pine nuts in a food processor until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper. Transfer the pesto to a bowl or jar. Mix in Parmesan. Use as desired.

For Caprese Pizzas:
  1. Preheat oven to 425 degrees F. Place 6 sandwich thins or pita breads on a baking sheet lined with parchment paper or foil. Spread each with a small spoonful of basil pesto. Top equally with tomatoes and mozzarella. Bake for 8-10 minutes, or until cheese is melted. Remove from oven and sprinkle pizzas with salt, pepper and fresh basil. Serve warm.
  2. Enjoy!
Posted by Diane Araga, on July 8, 2013 at 9:00 PM