INGREDIENTS :

2 multigrain flour tortillas
1 tablespoon pesto sauce
1/2 cup shredded roasted chicken breast, skinless
2 slices part-skim mozzarella (2 ounces), each broken into about 4 pieces
1 tablespoon toasted pine nuts

PREPARATIONS AND DIRECTIONS :

1. Add a flour tortilla to a large, nonstick frying pan over medium-high heat. Spread pesto on top of the tortilla, then top with chicken and then cheese and pine nuts.

2. Place the second tortilla on top. Once the bottom tortilla is nicely browned, carefully flip the pizza over to brown the other tortilla. This will take a minute or two more.

3. Remove pizza to a plate and cut pizza into 8 wedges.