Grape and Ricotta Pita Pizzas
Ingredients
- 2 whole-wheat pita pocket breads about 6 inches in diameter
- 1 tablespoon olive oil
- 1/2 cup part-skim ricotta cheese divided
- 1 cup seedless red or black California grapes thinly sliced or halved
- 2 teaspoons honey
- 1 teaspoon lemon juice
- 6 large or 12 small fresh basil leaves cut into ribbons
Instructions
- Heat oven to 450° F. Line two baking sheets with parchment paper.
- Slice pita pockets in half so each forms two rounds, creating four rounds total. Place pita rounds on baking sheets cut-side up and brush top of each with oil.
- Spread 2 tablespoons ricotta cheese on each pita, leaving about 1/2-inch border around edges then arrange sliced grapes in single layer on top of cheese. Bake until edges are crisped and cheese is warmed, 5-7 minutes.
- In small bowl, stir together honey and lemon juice until honey is dissolved.
- When pizzas are done, drizzle each with about 1/2 teaspoon honey-lemon mixture. Sprinkle basil on top of pizzas. Serve immediately.