Walnut Pesto Tortilla Pizza Recipe
Walnut Pesto Tortilla Pizza Recipe – A crispy tortilla pizza topped with homemade walnut pesto, melted cheese, juicy tomatoes, savory bacon, and olives. This quick and easy recipe is packed with flavor and nutrients, making it a perfect light meal or snack. Ready in just 25 minutes!
Walnut Pesto Tortilla Pizza Recipe, a crispy and flavorful twist on classic pizza. This recipe features a rich, homemade walnut pesto made with fresh spinach, garlic, and Parmesan cheese, adding a nutty depth to every bite. Layered with melted cheddar and mozzarella, juicy tomatoes, savory bacon, and briny olives, this tortilla-based pizza offers the perfect balance of crunch and creaminess. Quick and easy to prepare, this dish is perfect for a light meal, snack, or appetizer. Plus, with the added goodness of California walnuts—packed with omega-3s, antioxidants, and fiber—it's a wholesome treat you can enjoy guilt-free!
Ingredients
- 100g California Walnuts
- 150g Spinach
- 3-4 Garlic Cloves
- 50g Parmesan Cheese
- 90g Olive Oil
- 2 Pinches of Salt
- 2 Tortillas
- Cheese (Cheddar & Mozzarella)
- Tomatoes (chopped)
- Olives (chopped)
- 4 Slices of Bacon (chopped)
- California Walnuts (for topping)
Nutritional Information
- Calories: 450
- Protein: 15g
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 30mg
Directions
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To keep walnuts fresh, store them in a dry, dark place, preferably in the refrigerator or freezer. Avoid leaving them in warm temperatures for too long, as they can go rancid quickly. Proper storage ensures they retain their flavor and nutritional value.
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Boil a pan of water and add 1 tablespoon of salt. Add 150g of spinach and blanch it briefly. Rinse the spinach under cold water, trim the ends, and chop it. In a blender, combine: Blanched spinach, 3-4 garlic cloves, 100g California walnuts (a great source of omega-3 ALA), 50g Parmesan cheese, 90g olive oil, 2 pinches of salt. Blend until smooth. Store the pesto in a sterile jar, refrigerate for up to one week, and optionally drizzle with sesame oil for extra flavor.
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Finely chop the tomatoes, olives, and bacon. Sprinkle cheddar cheese over one tortilla, then place the second tortilla on top—this helps the cheese melt into the dough. Spread a spoonful of walnut pesto over the top tortilla. Add mozzarella cheese, followed by the chopped tomatoes, bacon, and olives. Top with fresh California walnuts for added crunch and nutrition.
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Preheat the oven to 220°C (428°F). Bake at 200°C (392°F) for 10 minutes (adjust baking time based on your oven). Remove from the oven, let it cool slightly, and enjoy!
