Tortilla Pizza

I love thin crust pizza! Not only is it healthier than the thicker crusts, it has a delicious crispy crunch to it! This recipe is great because it comes together so quickly that you can easily make it even on the busiest of week nights! We made a pizza for each of us and learned that if you put too much pesto and cheese, the crust will not bake up as crispy (or maybe you would just have to bake it longer...). Anyway, below are the amounts that I thought worked best!

Ingredients: (for 1 pizza)

• 1 wheat tortilla ( I used Tofuyan Low Carb )
• 2-3 Tbsp basil pesto
• 1/4 cup part skim ricotta cheese
• 2 Roma tomatoes, sliced
• 2-3 fresh basil leaves, chiffonade
• garlic salt
• salt and pepper

Directions:
1. Preheat oven to 475 degrees F. 
2. Place tortilla on baking sheet.
3. Spread the pesto over the tortilla in a thin layer (it  probably won't cover whole tortilla but that's ok)
4. Spread the cheese in the same way as the pesto so that the cheese and pesto slightly mix and are spread pretty evenly.
5.  Top cheese with sliced tomatoes.
6. Sprinkle basil, garlic salt, salt, and pepper over pizza.
7. Place pan with pizza in oven and bake for about 10 minutes.