Photo of Pesto, ricotta, and tomato tortilla pizza by WW

Pesto, ricotta, and tomato tortilla pizza

Total Time
15 min
8 min
7 min
These adorable individual pizza bites take just minutes to prepare thanks to easy whole wheat tortillas and store-bought reduced-fat pesto. They require only 6 ingredients (including cooking spray), yet are beautiful and flavorful enough to impress anyone you may be inviting over for a light snack or appetizer. All you have to do is pile the tortillas with pesto, part-skim ricotta cheese, and shredded mozzarella. Then they only take 5–7 minutes in the oven to melt the cheese and crisp up. All that's left to do is top off the pizzas with some fresh tomatoes to add even more color and tie the rest of the ingredients together.


Cooking spray

2 spray(s)

Whole-wheat tortilla

4 tortilla(s), medium

Reduced-fat pesto sauce

½ cup(s)

Part skim ricotta cheese

½ cup(s)

Shredded part skim mozzarella cheese

½ cup(s)


1 cup(s), chopped


  1. Preheat oven to 450°F. Coat 2 baking sheets with cooking spray.
  2. Arrange tortillas on prepared baking sheets; spread each with 2 tablespoons pesto. Top each with small dollops of ricotta cheese (2 tablespoons total per tortilla); sprinkle each with 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 1/4 cup tomato. Cut each pizza into 4 wedges. Yields 4 wedges per serving.