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.
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.