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Spinach, Goat Cheese & Tomato "Pizza"

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Total Time 20 mins
Servings 4 Servings
Calories 571 kcal

Ingredients
  

  • 2/3 cup Walnuts
  • 1/2 cup Extra Virgin Olive Oil
  • 1 Lemon (juiced)
  • 4 cups Baby Spinach (divided)
  • 1 cup Basil Leaves
  • 1/4 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 4 each Tortillas
  • 1 cup Cherry Tomatoes (halved)
  • 1/2 cup Goat Cheese (crumbled)

Instructions
 

  • Preheat oven to 400ºF and line a baking sheet with parchment paper.
  • Making your Pesto – in a food processor or blender add walnuts, olive oil, lemon juice, half of the baby spinach, basil, sea salt and black pepper. Blend until smooth. Once smooth take out of blender and put in holding container, aka jar or plastic container. 
  • Finely chop the remaining baby spinach. 
  • Place tortillas on the baking sheet with parchment paper. Add as much pesto as you would like then top with cherry tomatoes, goat cheese and  chopped spinach. 
  • Bake for roughly 10 minutes or until tortilla is golden brown around the edges. Remove and slice into pizza slices and enjoy!

Notes

If you are feeling fancy you can add prosciutto or mushrooms, both are delicious! 
I would recommend making then fresh each time so the "crust" does not get soggy.