Pesto, Ricotta and Tomato Tortilla Pizza

11
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

cooking spray

2 spray(s)

whole wheat tortilla(s)

4 medium

reduced-fat pesto sauce

½ cup(s)

part-skim ricotta cheese

½ cup(s)

shredded part-skim mozzarella cheese

½ cup(s)

fresh tomato(es)

1 cup(s), chopped

Instructions

  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.

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