Pesto, Ricotta and Tomato Tortilla Pizza
- Total Time
These individual pizzas take just minutes to prepare thanks to easy whole wheat tortillas and store-bought reduced-fat pesto.
cooking spray2 spray(s)
whole wheat tortilla(s)4 medium
reduced-fat pesto sauce½ cup(s)
part-skim ricotta cheese½ cup(s)
shredded part-skim mozzarella cheese½ cup(s)
fresh tomato(es)1 cup(s), chopped
- Preheat oven to 450°F. Coat 2 baking sheets with cooking spray.
- 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.
- To serve, sprinkle each pizza with 1/4 cup tomato. Cut each pizza into 4 wedges. Yields 4 wedges per serving.