Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.
- Servings: 2
Source: Whole Living, March 2012
- 2 tablespoons olive oil, plus more for drizzling
- 1 sliced leek
- 1 sliced garlic clove
- 2 cups sliced mushrooms (5 ounces)
- Coarse salt
- 2 pitas
- 4 tablespoons ricotta
- Red-pepper flakes
Set oven to 425 degrees. Heat 2 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Increase heat to medium-high, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a parchment-lined baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.