Pizza Express with Veal, Goat Cheese and Pesto

Ingredients

• 500 g (1 lb) ground Quebec Veal
• 15 ml (1 tbsp) olive oil
• 250 ml (1 cup) red onion, finely chopped (about 1/2)
• 80 ml (1/3 cup) pesto
• 30 ml (2 tbsp) olive oil
• 4 wheat tortillas 23 cm (9 in) in diameter or 2 pitas opened up
• 4 Italian tomatoes, sliced
• 250 ml (1 cup) fresh mushrooms, minced
• 125 g (4 oz) goat cheese, thinly sliced
• Freshly ground pepper to taste

Preparation

1. Preheat oven to 200°C (400°F).
2. In a large nonstick frying pan, brown the ground veal in olive oil at moderately high heat for 4 to 5 minutes until the meat is well cooked. Add the red onion and continue cooking for 1 minute.
3. In a small bowl, mix the pesto and olive oil together.
4. Lay out the tortillas on a baking sheet, and with the back of a spoon spread the pesto mixture over the tortillas.
5. Sprinkle the cooked meat over the tortillas and garnish with the tomato slices, mushrooms, cheese, and some freshly ground pepper.
6. Bake for 10 minutes or until the cheese has melted and the crust is nicely browned.