Pesto Goat Cheese & Sun-Dried Tomato Pizza



4 teaspoons olive oil
8 soft taco sized flour tortillas
1 cup prepared pesto sauce, divided usage
2 cups mozzarella cheese, grated, divided usage
8 sun-dried tomatoes packed in oil, cut into strips, divided usage
4 oz. Goat cheese, divided usage
2 teaspoons pine nuts (optional)

1.Place one tortilla on an oiled baking pan. Lightly brush the tortilla with 1/8 cup of pesto. Next, sprinkle 1/4 cup mozzarella over the pesto. Place another tortilla over the pesto and cheese and repeat the procedure of pesto and cheese on the second tortilla. Arrange the sun-dried tomatoes, goat cheese and pine nuts (if desired) on the top tortilla over the pesto and cheese. Repeat entire procedure with remaining tortillas and ingredients.
2. Bake in 400 F oven until crispy.

Makes 4 servings

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