Pesto, Ricotta and Tomato Tortilla Pizza
whole wheat tortilla(s)
reduced-fat pesto sauce
part-skim ricotta cheese
shredded part-skim mozzarella cheese
1 cup(s), chopped
- Preheat oven to 230°C (450°F). Coat 2 baking sheets with cooking spray.
- 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.
- To serve, sprinkle each pizza with 60 ml (1/4 cup) tomato. Cut each pizza into 4 wedges. Yields 4 wedges per serving.