Grape and Ricotta Pita Pizzas Recipe
Daily Value: 9%
|Folic Acid (B9)||25µg||6%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
"Pizza" doesn't get any easier than this. Using whole-wheat pita bread as the base cuts down on prep work and also gives a nutritional boost to this dish over pizza made with processed white flour. Ricotta, sweet grapes, and honey lend a savory-sweet contrast to each bite.
- 2 pieces whole-wheat pita pocket bread, about 6 inches in diameter
- 1 tablespoon olive oil
- 1/2 cup part-skim ricotta
- 1 cup red or black grapes, sliced thinly
- 2 teaspoons honey
- 1 teaspoon lemon juice
- 6 large or 12 small fresh basil leaves, cut into ribbons
Preheat the oven to 450 degrees.
Line 2 baking sheets with parchment paper. Slice the pita pockets in half so that each forms 2 rounds and you have 4 rounds in all. Place the pita rounds on the baking sheets cut side up, and brush the top of each with the oil.
Spread 2 tablespoons of the ricotta on each pita, leaving about a ½-inch border around the edges, then arrange the sliced grapes in a single layer on top of the cheese. Bake until the edges are crisped and the cheese is warmed, 5-7 minutes.
In a small bowl, stir together the honey and lemon juice until the honey is dissolved. When the pizzas are done, drizzle each with about ½ teaspoon of the honey-lemon mixture. Sprinkle the basil on top of the pizzas. Serve immediately.
Serving size: 1 pizza
Total fat: 7.0 g
Saturated fat: 2.0 g
Cholesterol: 10 mg
Sodium: 210 mg
Total carbohydrate: 29.0 g
Dietary fiber: 3.0 g
Protein 7.0 gServings: 4
Special Designations: Vegetarian, Kid-friendly, Healthy