Mini Spinach-and-Cheese Pizzas
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Everyday Food, September 2007
- Prep Time 10 Minutes
- Total Time 15 Minutes
- Yield Serves 4
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Ingredients
- 4 mini whole-wheat pitas (3 inches each), split
- 1/2 cup part-skim ricotta cheese
- 1/2 teaspoon dried oregano
- 1 garlic clove, pushed through a garlic press
- Coarse salt and ground pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 pint bocconcini (about 20 balls), halved
Directions
- Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
- In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper.
- Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.
Christmas prefood
Used 2 regular-sized pitas and smaller pearl mozzarella and these were impressive for the minimal amount of work and time they took. We also used homemade ricotta which was whole milk. Super tasty and perfect for a quick weeknight meal - will definitely do again!
These were super easy, and even my 8-year old daughter loved them! Would recommend a small side salad for a complete meal!
these are easy to make and tasty. i have made them a few times. obnly thing, really make sure you drain the spinach and blot the cheese since both are very full of water.
these are easy to make and tasty. i have made them a few times. obnly thing, really make sure you drain the spinach and blot the cheese since both are very full of water.
In step 2, you might consider fresh basil mixed with the oregano and chopped fresh grape tomatoes.
did not like it. It needs something more