Crispy Tortilla Pizza with Ricotta and Pesto
Crispy Tortilla Pizza with Ricotta and Pesto is a delectable fusion of flavors that brings restaurant-quality dining right to your kitchen. With a crunchy tortilla base topped with creamy ricotta, vibrant pesto, gooey mozzarella, and fresh cherry tomatoes, this dish is perfect for weeknight dinners or spontaneous gatherings. Quick to prepare and endlessly customizable, you’ll enjoy every crispy bite bursting with freshness. Elevate your pizza game with this easy recipe that’s sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2 (1 slice per person) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium flour tortillas
- 1 cup whole milk ricotta cheese
- 1/2 cup pesto sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup fresh basil leaves
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place tortillas on baking sheets lined with parchment paper. Brush lightly with olive oil.
- Spread ricotta evenly over each tortilla, leaving edges exposed.
- Drizzle pesto sauce on top of the ricotta.
- Scatter shredded mozzarella evenly over the pesto layer.
- Arrange halved cherry tomatoes around the pizza.
- Season with salt and pepper before baking for about 12-15 minutes until golden brown.
- Garnish with fresh basil leaves after removing from the oven. Slice and serve hot.
Nutrition
- Serving Size: 1 pizza slice (approx. 120g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30mg
Keywords: For added spice, include sliced jalapeños or red pepper flakes. Customize vegetables as desired; spinach or roasted bell peppers work great. Store leftovers in an airtight container in the fridge for up to three days.