Pesto, Ricotta and Tomato Tortilla Pizza

By aamundson

Ingredients

• 2 sprays cooking spray
• 4 medium whole wheat tortillas
• 1/2 c reduced-fat pesto sauce
• 1/2 c part-skim ricotta cheese
• 1/2 c shredded part-skim mozzarella cheese
• 1 c fresh tomatoes, chopped

Preparation

Step 1

Preheat oven to 450F degrees. Coat baking sheets with cooking spray.

Arrange tortillas on prepared baking sheets; spread each with 2 Tbsp pesto. Top each with small dollops of ricotta cheese - 2 Tbsp total per tortilla; sprinkle each with 2 Tbsp mozzarella. Bake until bottoms of tortillas are crisp and cheese is melted, about 5-7 minutes.

To serve, sprinkle each pizza with 1/4 cup tomato. Cut each pizza into 4 wedges. Yields 4 wedges per serving.

8 PointsPlus