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Faster than ordering take-out, this vegetarian pizza takes only minutes to bake and delivers irresistible flavours.

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  • 4 POM® 100% Whole Wheat 10" tortillas
  • 1/3 cup (75 mL) prepared basil pesto
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 1 jar (170 g) artichoke hearts, drained and chopped
  • 1 large jarred roasted red pepper, drained and thinly sliced
  • 1/4 cup (60 mL) thinly sliced red onions
  • 12 halved pitted black olives
  • 1 cup (250 mL) baby arugula


1. Preheat oven to 425˚F (220°C). Spread pesto evenly over each tortilla. Sprinkle with mozzarella and Parmesan cheese. Scatter artichokes, red pepper, onions and olives over top. Arrange on large greased baking sheet.

2. Bake for 8 to 10 minutes or until cheese melts and tortillas are crispy. Garnish with sprinkle of baby arugula.

Tip: Drizzle with balsamic syrup if desired.