Pita Pizzas

6 servings
  • 6 whole-wheat pitas, crisped slightly in oven
  • 2 cups fresh ricotta cheese (recipe follows)
  • 1 to 1 1/2 cups marinara sauce
  • 1/2 to 1 cup sundried tomatoes
  • 1/2 to 1 cup sliced black olives
  • 1/2 to 1 cup mushrooms
  • 1/2 to 1 cup shredded Parmesan cheese
  • 1/2 to 1 cup chopped tomato
  • Salt and pepper, to taste
  • 1/2 gallon whole milk
  • 1/4 cup distilled white vinegar
  • 1/2 bunch basil, leaves cut into thin strips
  • Salt and pepper, to taste
  • Splash extra virgin olive oil
  • Preheat oven to 350 degrees F. Ladle marinara sauce over cheese. Spoon and spread ricotta cheese mixture onto crisped whole-wheat pitas. Sprinkle sundried tomatoes, olives and mushrooms. Add Parmesan cheese. Top with chopped tomato and black pepper grind. Bake in oven for 10-12 minutes or until Parmesan cheese has melted.

  • Ricotta Cheese

  • In a saucepan, bring milk to a low simmer. Add vinegar, and stir gently. Turn off heat and wait for the curds and whey to separate. When the whey (water) runs clear, pour mixture into a fine mesh strainer that is positioned over a bowl. Allow to drain completely. (For a firmer cheese, continue to strain and leave for an hour in the refrigerator.) Pour drained ricotta into separate bowl. Add basil strips to ricotta. Season with a splash of extra virgin olive oil, fresh ground pepper and salt, to taste.

Use any combination of ingredients you prefer including onions, green pepper, garlic, turkey sausage, turkey bacon. Amounts may vary according to personal preference.

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    Pita Pizzas

    Recipe courtesy of Food Network Kitchen