Basil Pesto, Oven-Dried Cherry Tomato and Mozzarella Taco Pizzas

• 2 cups cherry tomatoes halved
• 1 tablespoon olive oil
• 2 cloves garlic minced, optional
• 1 x salt and black pepper to taste
• 8 each corn tortillas (6-inch) or flour tortillas
• 1/2 cup basil pesto basil, homemade or store-bought
• 8 each olives black or green, sliced, optional
• 1/4 cup sweet red bell peppers, roasted slice into strips, optional
• 1 cup mozzarella cheese shredded
• 1 x basil leaves, fresh, for serving

1. Preheat the oven to 250 degrees F.
2. Place the halved cherry tomatoes onto a large baking sheet.
3. Drizzle with olive oil and sprinkle with minced garlic if desired.
4. Season with salt and black pepper to taste.
5. Roast in the oven for about 2 hours until the cherry tomatoes are shrivelled and flavors are concentrated.
6. (They will look dry outside but juicy-tender inside their small bodies)
7. Remove from the oven and set aside.
8. (It can be made one or two days in advance, seal them in a zip-lock bag, and keep them refrigerated)
9. Just before you prepare to make the pizzas:
10. Preheat the oven to 350F (180C).
11. Lay the tortillas onto a large baking sheet, we layed 6 tortillas on our baking sheet.
12. Spoon about 1 tablespoon basil pesto evenly over each tortilla.
13. Place the oven-dried cherry tomatoes equally over the pesto.
14. Place some olives and/or roasted bell peppers if desired.
15. Top each with equal amount of mozzarella cheese.
16. Bake for about 15 minutes until the cheese melts and tortillas becomes crispy and slightly golden at the edges.
17. Remove from the oven, and let cool for a few minutes.
18. Place onto the serving plates and top with a few fresh basil leaves.
19. Serve and enjoy!

tomatoes, olive oil, garlic, salt, corn tortillas, basil pesto basil, olives black, sweet red bell peppers, mozzarella cheese, basil

Taken from recipeland.com/recipe/v/basil-pesto-oven-dried-cherry-t-52550 (may not work)