4 pita
breads (6 inches)
1 cup
reduced-fat ricotta cheese
½
teaspoon garlic powder
1
package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3
medium tomatoes, sliced
¾ cup
crumbled feta cheese
¾
teaspoon dried basil
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| Now that, friends, is a thing of beauty. |
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| If you're the eco-type who tries not to use paper goods, I wholeheartedly respect that - I'm just sayin' that this job might actually call for some paper towels. |
Place pita breads on a baking sheet. Combine the ricotta
cheese and garlic powder; spread over pitas.
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| Ricotta is tasty by itself. And with garlic? Mmmm... |
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| Just don't smoosh the pita. |
Top with spinach, tomatoes, feta
cheese and basil.
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| Lots of sprinkling in this recipe! |
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| Which makes it all fun and abstract art-y. |
Bake at 400F for 12-15 minutes or until bread is lightly
browned.
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| Get cozy, little pizzas! |
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| Let them cool for just a little bit before you dive in. |
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| But then SERIOUSLY DIVE IN. |
My Rating: 5/5 "Fanstastic. Delicate flavors that compliment each other wonderfully. The pita gets baked to a nice crusty consistency. The cheeses are a great match. Just... really great stuff!"
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