Italian Pesto Mexican Pizzas

Mexican Pizzas have to be one of the most popular items on Taco Bell’s menu, right?  I know, on the rare instances I found myself in the drive through after a long night out, that’s what I was ordering. No need for a drive through or a late night to enjoy my Italian spin on a fast-food favorite!

Italian Pesto Mexican Pizzas

 12 flour tortillas

½ cup bottled Italian vinaigrette salad dressing

1-pound hot Italian sausage

1 (15.5 ounce) can cannellini beans, drained and rinsed

7 ounces jarred roasted garlic alfredo sauce

1 (4 ounce) jar Foraged & Found’s Sea Asparagus Pesto 

3 cups grated mozzarella cheese

6 teaspoons parmesan cheese

1/3 cup diced tomatoes

1/4 cup basil leaves, chopped

  

Preheat the oven to 425°F.

Line two large cookie sheets with parchment paper. Lay half of tortillas on each cookie sheet and brush each side of the tortillas generously with the salad dressing. Place in the oven for 5 minutes, or until the tortillas look golden brown. Flip the tortillas over and return to the oven, for another 3-5 minutes, or until both sides are fully crisp.

In a medium skillet brown the sausage over medium-high heat for about 10 minutes or until cooked through and well crumbled.

In a small food processor, puree the cannellini beans and ½ cup of the alfredo sauce until smooth.

Spread some of the bean puree on half of the toasted tortillas. Top each equally with the crumbled Italian sausage and drizzle with half of the pesto sauce.

Place the remaining toasted tortillas on top of the meat and bean layered tortillas.

Spread about 1 Tablespoon of the remaining alfredo sauce over the top of each of the stacked tortillas and sprinkle each evenly with the cheeses.

Bake for about 5 minutes or until cheese is melted.

Drizzle the tops with the remaining pesto sauce, diced tomatoes and basil.

Cut into fourths and serve immediately.

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