These individual pizzas take just minutes to prepare
thanks to easy whole wheat tortillas and store-bought reduced-fat pesto.
Ingredients
- 2 spray(s) cooking spray
- 4 medium whole wheat tortilla(s)
- 1/2 cup(s) reduced-fat pesto sauce
- 1/2 cup(s) part-skim ricotta cheese
- 1/2 cup(s) shredded part-skim mozzarella cheese
- 1 cup(s) fresh tomato(es), chopped
Instructions
- 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.