Fruit Tortilla Pizza

Crispy baked flour tortillas topped with a sweet cinnamon-ricotta spread and fresh berries. It’s a dessert pizza that comes together in 20 minutes and won’t leave you in a food coma afterward.

The cheese base is the clever part. Blending ricotta and cottage cheese together in a food processor creates a smooth, creamy spread that tastes richer than either one alone. The cinnamon and brown sugar transform it into something that resembles a light cannoli filling. Using fat-free ricotta and low-fat cottage cheese keeps this genuinely light.

Bake the tortillas first until they’re crisp before adding the toppings. This step is what gives you a crunchy base instead of a soggy, floppy flatbread. The second bake just warms the berries and softens the brown sugar into a light glaze.

Kitchen Tips

• Watch the tortillas closely during the first bake. They go from crisp to burnt in seconds at 450°F (230°C).
• Blend the cheese mixture until completely smooth. Any cottage cheese lumps will be visible on the finished pizza.
• Use room-temperature berries, not frozen. Frozen berries release too much juice during baking and soak through the tortilla.
• Serve immediately. The tortilla softens quickly once the toppings go on.

Variations

• Top with sliced bananas and a drizzle of honey instead of berries.
• Spread a thin layer of Nutella on the tortilla before adding the cheese mixture for a chocolate-hazelnut version.
• Use whole wheat tortillas for a nuttier flavor and extra fiber.