This one's ready to slide into the oven.
We spread a large sprouted grain tortilla with just the tiniest bit of basil-tomato pesto and topped it with a big mound of whatever raw vegetables we were able to round up: a bed of chopped spinach leaves; a mix of red and green bell pepper, yellow onion, and sliced mushrooms; some marinated artichoke hearts and sliced grape tomatoes; a sprinkling of slivered basil leaves and some sea salt. There are lots of vegetables on this pizza, but no cheese. Nope, none at all, and we like it that way. We popped the pizza into a 425 degree oven for 10 minutes until the tortilla was nice and crisp and brown. Yum. We liked it so well that we made a second one and enjoyed it as much as we did the first.