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Photo of Pesto, Ricotta and Tomato Tortilla Pizza by WW

Pesto, Ricotta and Tomato Tortilla Pizza

9
Points® value
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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