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

A perfect dish for fresh summer toms

Inspired by Weight Watcher's Online

Yellow & green heirlooms

Pesto, Ricotta & Tomato Tortilla Pizza

  • 2 large whole wheat tortillas
  • 1 cup of part-skim ricotta cheese
  • 1 c. shredded Italian cheese 
  • 1/4 c. grated Parmesan
  • 2 heirloom tomatoes, sliced into wedges
  • 1 container of refrigerated reduced-fat pesto sauce
  • fresh cracked black pepper

green & yellow heirlooms from Costco

make it!
  1. Preheat oven to 450°F
  2. Arrange 2 tortillas on a Silpat covered baking sheet (or a large cookie sheet sprayed with olive oil cooking spray)
  3. Spread each with 2 heaping tablespoons of pesto.
  4. Top with small dollops of ricotta cheese (1/2 cup per pizza)
  5. Add 1/2 cup shredded cheese to each pizza
  6. Sprinkle on grated Parmesan
  7. Cover each pizza with sliced tomatoes arranged in an even layer
  8. Top with cracked black pepper
  9. Bake until the tortillas are crisp and the cheese is melted, about 7 to 10 minutes.
  10. Remove from oven & slide each pizza onto a durable cutting surface.  Using a pizza cutter or a sharp knife, carefully slice into quarters.  Plate & serve.

red heirloom toms fresh out of the oven

bon appétit


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