Grape and Ricotta Pita Pizzas

  • Yield 4 servings

Sliced grapes perch prettily on top of pita rounds in this simple pizza snack.

Grape-and-Ricotta-Pizza-Relish.jpg
California Table Grape Commission

Ingredients

2 whole wheat pita pocket breads, about 6 inches in diameter
1 tablespoon olive oil
1/2 cup part-skim ricotta cheese
1 cup red or black California grapes, thinly sliced
2 teaspoons honey
1 teaspoon lemon juice
6 large or 12 small fresh basil leaves, cut into ribbons

Instructions

  1. Preheat the oven to 450F. Line 2 baking sheets with parchment paper.
  2. Slice the pita pockets in half so 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 oil.
  3. Spread 2 tablespoon ricotta cheese on each pita, leaving about ½-inch border around the edges, then arrange sliced grapes in a single layer on top of the cheese. Bake until edges are crisped and the cheese is warmed, 5 to 7 minutes.
  4. In a small bowl, stir together the honey and lemon juice until the honey is dissolved.
  5. 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.

Recipe by Ellie Krieger, courtesy of the California Table Grape Commission

Comments

Follow

Get every new post delivered to your Inbox.

Join 184 other followers