I used Classico's prepared pesto. Mmm.. that is by far the best pesto around. While using a tortilla is a good suggestion, you really have to watch that the tortilla doesn't bubble up while being baked. I made this once before using a sun-dried tomato flavoured tortilla & it turned into one huge puffball after only 4 minutes! One thing I found to combat that problem was to lightly toast the tortilla on the rack in the oven for 3-5 minutes with a pot on top (to keep the tortilla flat) before adding the pesto & cheese. However, if you're making this for a crowd; that is a less than ideal process. Stick to what the original recipe says: Use a pita!!
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