Pesto, Ricotta and Tomato Tortilla Pizza
2 sprays of cooking spray
4 whole wheat tortillas
1/2 cup of reduced-fat pesto sauce
1/2 cup of part-skim ricotta cheese
1/2 cup of shredded part-skim mozzarella cheese
1 cup of fresh tomatoes
Preheat oven to 450°F. Coat 2 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; sprinkle each with 2 tbsp mozzarella. Bake until bottoms of tortillas are crisp and cheese is melted. To serve, sprinkle each pizza with 1/4 cup tomato.