Blueberry Tortilla Pizza


  • 1/2 cup ricotta or whipped cream cheese
  • 1 tablespoon confectioners' sugar
  • 1 pint fresh blueberries
  • 1/2 cup sliced strawberries
  • 1 large (10-inch) flour tortilla
  • 1 tablespoon butter, melted
  • 2 teaspoons cinnamon sugar
  • 1/4 cup toasted shredded coconut, divided


  1. Heat broiler.
  2. In a small bowl, combine ricotta cheese and confectioners' sugar; set aside.
  3. In another small bowl, combine blueberries and strawberries.
  4. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar.
  5. Roil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly.
  6. Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.

Makes 4 servings.

Cook's note: To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.

Recipe credit: U.S. Highbush Blueberry Council

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