Pesto, Ricotta and Tomato Tortilla Pizza
9
Points®
Total time: 15 min • Prep: 8 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
These individual pizzas take just minutes to prepare thanks to easy whole wheat tortillas and store-bought reduced-fat pesto
Ingredients
Whole wheat tortilla
4 medium
Reduced-fat pesto sauce
½ cup(s)
Part-skim ricotta cheese
½ cup(s)
Shredded part-skim mozzarella cheese
½ cup(s)
Tomato
1 cup(s), 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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