Basil and Cashew Pesto Pizzas

I grow basil and love making this homemade pesto pizza. Sometimes I make the pesto the day before and spread it on pizza crust the next day. —Charlotte Rogers, Virginia Beach, Virginia

• 

  Total Time

  Prep/Total Time: 25 min.
• 

  Makes

  12 servings

Ingredients

• 4 ounces Parmesan cheese, cut into chunks
• 2 cups loosely packed basil leaves
• 1/2 cup salted cashews
• 4 garlic cloves, halved
• 1/3 cup olive oil
• 3 Italian herb flatbread wraps
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 3/4 teaspoon coarsely ground pepper

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Directions

• Preheat oven to 350°. Place Parmesan cheese, basil, cashews and garlic in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream.
• Place flatbreads on ungreased baking sheets; spread with pesto. Sprinkle with mozzarella cheese and pepper. Bake until cheese is melted, 8-10 minutes.

Nutrition Facts

Nutrition Facts: 1 slice equals 204 calories, 15 g fat (5 g saturated fat), 15 mg cholesterol, 351 mg sodium, 9 g carbohydrate, 1 g fiber, 10 g protein.

source https://www.tasteofhome.com/recipes/basil-and-cashew-pesto-pizzas/

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