Italian Tortilla Pizza with Artichoke Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Flour Tortilla, 6" - 8"1/2 Tomato1/4 cup Chopped Spinach4 tsp Ricotta cheese, part skim or fat free2 slices Deli Ham1/2 Sweet red bell pepper2 tbs Artichoke pesto
1) Preheat oven to 350°F.
2) Slice deli ham into thin ribbons and dice bell peppers. Cut tomatoes first into 1/4 in slices, and then quarter those slices.
3) On top of the tortilla, spread a thin layer of Artichoke Pesto (Recipe follows). On top of Pesto, add sliced deli ham, peppers, spinach, and tomatoes. After those ingredients are on, scoop little pieces of ricotta on top.
4) Season with salt and pepper to taste. Add Italian seasonings of basil if desired.
5) Place tortilla on baking sheet and put it in the oven. Bake for about 5-7 min or until tortilla and toppings look heated through.
6) Remove from oven and cut into quarters to serve.
For Artichoke Pesto:
2 pieces Marinated artichoke heart
1/2 cup Spinach
1 oz Pine nuts (if you don't have pine nuts, mixed nuts like almonds, walnuts, or pecans will do just fine)
1) Coarsely chop nuts with a knife and add to blender/food processor along with the artichoke hearts.
2) Sautee spinach in a pan until tender. Then add to blender/ food processor and pulse until well blended and nuts are fine chopped.
3) Put in a container and store in fridge.
Recipe makes one meal, two appetizers
Number of Servings: 1
Recipe submitted by SparkPeople user KIMAWONG.
2) Slice deli ham into thin ribbons and dice bell peppers. Cut tomatoes first into 1/4 in slices, and then quarter those slices.
3) On top of the tortilla, spread a thin layer of Artichoke Pesto (Recipe follows). On top of Pesto, add sliced deli ham, peppers, spinach, and tomatoes. After those ingredients are on, scoop little pieces of ricotta on top.
4) Season with salt and pepper to taste. Add Italian seasonings of basil if desired.
5) Place tortilla on baking sheet and put it in the oven. Bake for about 5-7 min or until tortilla and toppings look heated through.
6) Remove from oven and cut into quarters to serve.
For Artichoke Pesto:
2 pieces Marinated artichoke heart
1/2 cup Spinach
1 oz Pine nuts (if you don't have pine nuts, mixed nuts like almonds, walnuts, or pecans will do just fine)
1) Coarsely chop nuts with a knife and add to blender/food processor along with the artichoke hearts.
2) Sautee spinach in a pan until tender. Then add to blender/ food processor and pulse until well blended and nuts are fine chopped.
3) Put in a container and store in fridge.
Recipe makes one meal, two appetizers
Number of Servings: 1
Recipe submitted by SparkPeople user KIMAWONG.
Nutritional Info Amount Per Serving
- Calories: 251.0
- Total Fat: 7.6 g
- Cholesterol: 18.6 mg
- Sodium: 530.0 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.8 g
- Protein: 12.5 g
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