Spinach, Potatao & Avocado Tortilla Pizzas

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Spinach, Potatao & Avocado Tortilla Pizzas

 

 

4 GF large tortillas -OR- 8 small tortillas

1/2 cup vegan pesto

2 medium potato's washed and cubed

a few thinly sliced rings of a red onion

2 cups fresh baby spinach (washed, dried and stems removed)

1 pear sliced

3 cups grated vegan cheese

8 sliced pitted green olives

1/2 diced ripe firm avocado (optional)

 

 

1. Mix together 2 teaspoons of pesto with cubed potato and cook in a little

olive oil till browned and cooked through.

 

2. Spread 2 tablespoons (8 tsp) of pesto and 1 cup of the cheese on top of 1/2

the tortillas.

 

3. Top each of the prepared tortillas with another tortilla; like a sandwich.

 

4. Preheat oven to 190 degrees Celsius (375 F).

 

5. Heat a non-stick fry pan to medium high heat and cook for about 1 to 2

minutes so toasty golden colour (do not over cook or burn).

 

6. When finished spread remaining pesto onto the tortilla pizza bases. Top with

remaining cheese, spinach, potato, onion, pear, olives and avocado

 

7. Cook in middle of the oven for about 4 minutes.

 

8. Let sit for a minute before cutting.

 

 

4 servings (2 large or 4 small pizzas).