Blackeye Pesto Tortilla Pizza

1-1/2     cups cooked* or 1 can (15 oz.) blackeyes, drained
1/2        cup packed fresh basil OR 1/4 cup each basil and parsley
2            tablespoons olive oil
1            tablespoon lemon juice
2           cloves garlic
1/8        teaspoon white pepper
6-inch flour tortillas
1/2        cup shredded mozzarella cheese
1/2        cup shredded Parmesan cheese
2-3        thinly sliced Roma tomatoes

*1/2 cup dry makes 1-1/2 cups cooked.

Preheat oven to 450ºF. In food processor or blender, combine blackeyes, basil, olive oil, lemon juice, garlic and white pepper. Process 5 minutes until color is very green and pesto is smooth, scraping work bowl several times.

Place tortillas in single layer on oven racks. Bake 2-3 minutes, turning once, until crisp. Remove from oven and place in single layer on a baking sheet. Spread each tortilla with 2 tablespoons blackeye pesto. Top with about 1 tablespoon mozzarella, several tomato slices, and 1 tablespoon Parmesan. Bake 4-5 minutes until cheese is melted.

Leftover pesto can be warmed and tossed with hot pasta. Makes 6 pizzas Makes 1-1/2 cups pesto.

Nutritional Information per Pizza:

Calories 542, Protein 25 g, Carbohydrates 65 g, Fat 20 g, Calories from fat 33%, Cholesterol26 g, Fiber 6 g, Folate 93 mcg, Sodium 931 mg