Blueberry Tortilla Pizza

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Credit: Michael A. Finch, CEC, ACE
Chef & Child Ingredient of the Month, July 2013

Ingredients

½ cup ricotta or whipped cream cheese
1 tablespoon confectioner's sugar
1 pint fresh blueberries
½ cup sliced strawberries
1 10-inch flour tortilla
1 tablespoon melted butter
2 teaspoon cinnamon
¼ cup shredded coconut

Instructions

1. Preheat oven to 400°F.

2. In a small bowl, combine ricotta cheese with confectioner’s sugar. Set aside.

3. In another bowl, combine blueberries and strawberries.

4. Place tortilla on ungreased baking sheet; brush with butter and sprinkle with cinnamon. Bake until lightly browned, about 3 minutes. Cool slightly.

5. Spread ricotta mixture on tortilla and top with blueberry mixture. Then, sprinkle with coconut.

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Yield

1 serving

Tags

Chef & Child, Dessert

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Association of Nutrition & Foodservice Professionals