Pesto, Ricotta and Tomato Tortilla Pizza

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These individual pizzas take just minutes to prepare thanks to easy whole wheat tortillas and store-bought reduced-fat pesto

Ingredients

• 2 spray(s) cooking spray

• 4 medium whole wheat tortilla(s)

• 1⁄2 cup(s) reduced-fat pesto sauce

• 1⁄2 cup(s) part-skim ricotta cheese

• 1⁄2 cup(s) shredded part-skim mozzarella cheese

• 1 cup(s) fresh tomato(es), chopped

Instructions

1. Preheat oven to 230 C (450 F). Coat 2 baking sheets with cooking spray

2. Arrange tortillas on prepared baking sheets; spread each with 30 ml (2 tablespoons) pesto. Top each with small dollops of ricotta cheese (30 ml [2 tablespoons] total per tortilla); sprinkle each with 30 ml (2 tablespoons) mozzarella. Bake until bottoms of tortillas are crisp and cheese is melted, about 5 to 7 minutes.

3. To serve, sprinkle each pizza with 60 ml (1/4 cup) tomato. Cut each pizza into 4 wedges. Yields 4 wedges per serving.

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