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There’s no need to call for delivery: This pizza packs a wallop of flavor thanks to a sprinkle of sharp Parmesan cheese, chili flakes, and bacon.
1/2 tablespoon minced garlic
1/2 tablespoon chili flakes
1 bunch basil
2 tablespoons pine nuts
Kosher salt, to taste
Black pepper, to taste
10-inch whole-wheat tortilla (be sure it’s trans fat-free)
2 to 3 roma tomatoes, sliced
1/2 cup chopped cooked turkey bacon
3/4 cup shredded romaine lettuce
2 tablespoons Parmesan cheese
1. Preheat oven to 475 degrees if not using a grill. Puree avocado, garlic, chili flakes, basil, pine nuts, salt, and pepper in a food processor, adding a small amount of cold water if needed to gain desired texture and thickness.
2. Spread avocado pesto on tortilla, reserving extra for another use. Layer tomato and bacon on top. Grill or bake until tomatoes are golden brown in places and edges of tortilla are browned. Top with lettuce and cheese, and serve immediately.
Nutrition score per serving: 350-400 calories, 16-22g fat, 30-35g carbs, 19-21g protein
Recipe provided by chefs Jonathan Rollo and Kristi Ritchey of Greenleaf Gourmet Chopshop
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