Tuesday, 18 February 2014

Single Serve Sun-Dried Tomato Pizza

This is a tasty pizza I like to make with the UDI's brand gluten-free fajita shells. Theses shells are the best one's I have tried as of yet.

1 -9 inch fajita shell 
1 1/2 tablespoons spinach or basil pesto
3 slices provolone cheese
1/4 cup oil packed sun-dried tomatoes, chopped
3 tablespoons crumbled bacon
6-8 green or black olives, chopped
1 teaspoon minced onion

Place the fajita shell on a baking sheet and spread the pesto over it with the back of a spoon.
Place the slices of cheese on top of the pesto and top with remaining ingredients.
Cook in a preheated 400 degree oven for 8 minutes and then broil for 2 minutes.
Allow to cool for about a minute before slicing.

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Have you tried this recipe?? Tell us how it turned out :)