Tuesday's Cupboard—Pesto, Ricotta & Tomato Tortilla Pizza

Adapted from Weight Watchers online.  This is one of our favorites!

Made with a wheat tortilla crust!
Add real bacon bits for an added kick of flavor

Pesto, Ricotta & Tomato Tortilla Pizza

Add my 5-star review to this easy supper!
Points value:  8-10
Serves 4

  • olive oil PAM
  • whole wheat tortillas
  • 1 container Buitoni reduced-fat pesto with basil
  • 1 container part-skim ricotta cheese 
  • 1 pkg shredded Italian cheese
  • 2 large heirloom tomatoes, cut up
  • grated Parmesan cheese

Make It!
  1. Preheat oven to 450°F.  Lightly spray a large baking sheet with PAM (or use non-stick aluminum foil, or use a non-stick baking sheet)
  2. Arrange tortillas on the baking sheet
  3. Spread each with 2 T. pesto
  4. Top each tortilla with 2 generous tablespoons of ricotta; squish the dollops of ricotta around to distribute more evenly
  5. Top each with chopped tomato
  6. Sprinkle each with 2 T. shredded Italian cheese
  7. Add bacon bits & grated Parmesan, if desired
  8. Bake until the edges of the tortillas are crisp & the cheese is bubbly (7 to 10 minutes)
  9. Slice each tortilla into 4 wedges before serving; you'll need a fork & knife to eat it

Optional Add-Ins:  Sprinkle 2 T. real bacon bits on top before baking.  Top with grated Parmesan cheese.

I increased the ricotta to 1/4 c. per tortilla
Beautiful ripe heirloom tomatoes
Better than straight mozzarella

Sprinkle a little grated Parm & cracked black pepper on top
(add a point for the Parm)
Steve likes bacon on his

Bon Appétit!

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