Pizza, Wraps and More

Last Editorial Review: 11/7/2007


Pesto, Mozzarella, and Tomato Tortilla Pizza


  • 1 multigrain flour tortilla
  • 2 teaspoons prepared pesto (available in the freezer and refrigerated sections of most supermarkets)
  • 1 1/2 ounces fresh mozzarella cheese, thinly sliced, or 1/3 cup shredded part-skim low moisture mozzarella
  • 1/2 medium vine-ripened tomato, thinly sliced


  1. Spread pesto over the top of one flour tortilla. Arrange thinly sliced mozzarella over the top of the pesto, and sprinkle Italian herbs or any salt-free seasoning of your choice over cheese. Then place tomato slices evenly on top.
  2. Place in nonstick frying pan and heat over medium-high heat for about 2 minutes, until tortilla is nicely browned on underside and the cheese is melted and bubbly on top. Cut into 4 wedges.

1 servings

Nutritional Information:
Per serving: 265 calories, 17 g protein, 28 g carbohydrate, 12 g fat, 5.5 g saturated fat, 25 mg cholesterol, 5 g fiber, 472 mg sodium. Calories from fat: 40%.

© 2007 Elaine Magee
© 2007 WebMD Inc.

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