Pesto, Ricotta and Tomato Tortilla Pizza

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

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.

Notes

Yields 4 wedges per serving.