Mini Whole Wheat Pesto Caprese Pizzas (Vegan)
YIELD: Makes 6 small pizzas


For Easy Basil Pesto: (makes 1 cup)

2 cups packed fresh basil leaves
2 cloves garlic
¼ cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste

For Caprese Pizzas:

6 whole wheat sandwich thins or pita breads
2 cups grape or cherry tomatoes, halved*
Daiya mozzarella cheese or vegan cheese of your choice
Salt and pepper, to taste
¼ cup fresh basil, torn into small pieces


For Easy Basil Pesto:

Pulse basil, garlic, and pine nuts in a food processor until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper. Transfer the pesto to a bowl or jar. Use as desired.

For Caprese Pizzas:

Preheat oven to 425 degrees F. Place 6 sandwich thins or pita breads on a baking sheet lined with parchment paper or foil. Spread each with a small spoonful of basil pesto. Top equally with tomatoes and mozzarella. Bake for 8-10 minutes, or until cheese is melted. Remove from oven and sprinkle pizzas with salt, pepper and fresh basil. Serve warm.