Indulge in a culinary journey with our tantalizing Ricotta Tomato Pita Pizza, a delightful fusion of Mediterranean flavors. This quick and easy recipe transforms simple pita bread into a delectable pizza crust, topped with a luscious spread of creamy ricotta cheese, juicy tomatoes, aromatic herbs, and a sprinkle of tangy feta cheese. Alongside this main recipe, discover a treasure trove of additional pizza variations that cater to diverse dietary preferences and taste buds. Embark on a vegetarian adventure with our Zucchini and Corn Pizza, where crispy zucchini and sweet corn dance harmoniously atop a bed of melted mozzarella cheese. For a spicy kick, ignite your taste buds with the Jalapeño Popper Pizza, featuring a tantalizing blend of spicy jalapeños, cream cheese, and gooey mozzarella. Craving a hearty and meaty feast? Dive into the Pepperoni Pizza, a classic combination of savory pepperoni, mozzarella cheese, and a rich tomato sauce. And for those seeking a healthier alternative, the Whole Wheat Pita Pizza offers a nutritious twist with its fiber-rich whole wheat pita crust. Each recipe promises a unique and flavorful experience, ensuring that every pizza lover finds their perfect match.
Check out the recipes below so you can choose the best recipe for yourself!
CONTEST-WINNING GREEK PIZZA
Pita breads make crispy crusts for these individual pizzas. Topped with feta and ricotta cheese as well as spinach, tomatoes and basil, the fast pizzas are a hit with everyone who tries them. -Doris Allers of Portage, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place pita breads on a baking sheet. Combine ricotta cheese and garlic powder; spread over pitas. Top with spinach, tomatoes, feta cheese and basil. , Bake at 400° for 12-15 minutes or until bread is lightly browned.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 642mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
PITA PIZZA
As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
Provided by DENVERCHERYL
Categories Trusted Brands: Recipes and Tips Sparkle
Time 13m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
- Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g
RICOTTA PIZZA WITH FRESH AND ROASTED TOMATOES
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
- On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.
Nutrition Facts : Calories 414 g, Fat 23 g, Fiber 3 g, Protein 17 g, SaturatedFat 7 g
PITA PIZZAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
- Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
- Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
- Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.
RICOTTA AND TOMATO PIZZAS
Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 2 (12-inch) pizzas
Number Of Ingredients 14
Steps:
- To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
- Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
- Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
- Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
- Preheat oven to 425 degrees F.
- Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.
BACON, CHEDDAR, AND TOMATO PITA PIZZAS
Make and share this Bacon, Cheddar, and Tomato Pita Pizzas recipe from Food.com.
Provided by Crabbycakes
Categories < 30 Mins
Time 19m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F.
- In a large skillet, cook bacon over medium-high heat, stirring frequently, until crisp, 5 to 6 minutes.
- Removed with a slotted spoon and drain on paper towels.
- Place unsplit pita breads, concave sides up on a baking sheeet.
- Drizzle with oil and sprinkle with basil.
- Divide onion, tomatoes, and bacon over pitas and sprinkle with cheese.
- Bake about 8 minutes, until cheese is melted and bubbly.
- Grind pepper over pizza and cut into wedges to serve.
Nutrition Facts : Calories 1712.6, Fat 104.9, SaturatedFat 38.6, Cholesterol 166.1, Sodium 2508.5, Carbohydrate 146, Fiber 20.5, Sugar 19.4, Protein 57.3
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Provided by Katherine Sacks
Categories Sandwich Tomato Bake Kid-Friendly Quick & Easy Dinner Lunch Parmesan Ricotta Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
- Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
- Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
TOMATO-BASIL PITA PIZZAS
This is one of my favorite warm-weather recipes. It's so easy and so tasty! You can use it as a snack, appetizer or entrée and double it to suit your needs. Barbra Annino-Galena, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place pita breads on an ungreased baking sheet. Layer with tomatoes, basil and cheese; drizzle with oil. Bake at 350° for 12-14 minutes or until cheese is melted.
Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 362mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
Tips:
- For the best results, use fresh, ripe tomatoes. Roma tomatoes are a good choice because they have fewer seeds and less water than other varieties.
- If you don't have fresh tomatoes, you can use canned diced tomatoes. Be sure to drain them well before using.
- Use a good quality ricotta cheese. Fresh ricotta is best, but you can also use store-bought ricotta if you can't find fresh.
- Season the ricotta cheese with salt, pepper, and garlic powder before spreading it on the pita bread.
- If you like, you can add other toppings to the pizza, such as cooked chicken, vegetables, or cheese.
- Bake the pizza at a high temperature so that the crust gets crispy.
- Serve the pizza immediately, while it's hot and bubbly.
Conclusion:
This ricotta tomato pita pizza is a quick and easy meal that's perfect for a busy weeknight. It's made with simple ingredients that you probably already have on hand, and it comes together in just a few minutes. Plus, it's delicious and satisfying! So next time you're looking for a quick and easy meal to make, give this ricotta tomato pita pizza a try.
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