Preheat oven to 425. Place a pizza stone in the oven.
Spread tortilla with pesto and top with sliced vegetables and goat cheese. Place on top of pizza stone and cook until cheese is bubbly and tortilla is golden brown and crispy, about 6 minutes.
Remove from oven, and top with parmesan cheese and fresh basil. Slice and enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/pesto-tortilla-pizzas/