1 Whole Wheat Tortilla
¼ cup ELKI Basil Pesto
⅓ cup shredded/crumbled cheese (mozzarella, cheddar, goat or feta)
Rotisserie chicken sliced or oven roasted chicken breast
Sliced Red Onion
Red Pepper Flakes
Freshly grated Parmesan
1. Preheat oven to 475 degrees Fahrenheit.
2. Place the tortilla in a 12-inch cast iron pan or pizza oiled with Extra Virgin Olive Oil and sprinkled with fine cornmeal. Drizzle EVOO on the tortilla, spread sauce evenly across the tortilla, leaving ½ inch aroung the edges. Sprinkle with cheese & toppings.
3. Bake in preheated 475 degrees oven until bubbly and golden, about 10-12 minutes.
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