Food & Cooking Recipes Appetizers Mini Spinach-and-Cheese Pizzas 3.4 (106) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 Choose part-skim ricotta instead of regular; it has comparable creaminess, with fewer calories and less fat. Whole-wheat pitas are fiber-rich -- and tasty. Ingredients 4 mini whole-wheat pitas (3 inches each), split ½ cup part-skim ricotta cheese ½ 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 ½ 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. Cook's Notes Bocconcini are bite-size morsels of fresh mozzarella. Look for them at specialty food stores and Italian markets, as well as many supermarkets; they're usually packaged in water or whey for freshness. Rate it Print