I had a bag of pita bread in my pantry this weekend when I made pizza on Saturday night, and decided to do something different, using the pitas for a crust. Not only were they a breeze to make, they were delicious -- the creaminess of the ricotta paired with the salty, crunchiness of the pumpkin seeds -- yum! They would also be a tasty appetizer.
You could substitute toasted pine nuts for the pumpkin seeds and I think it would be delicious. Pine nuts would have been my first choice, except for our tree nut allergy, and the cost of pine nuts (about $5 per 4 oz. bag). Of course, you'll have to change the name if you use pine nuts!
Pita, Pita Pumpkin Eater Pizza
4 large pita breads (I use these pocketless flat breads)
1 c. part skim ricotta cheese
2 T. olive oil
2 cloves garlic crushed
1/2 t. salt
1/4 t. fresh cracked pepper (about three cranks on the pepper mill)
8 sun-dried tomatoes (if packed in oil, squeeze between paper towels to soak up oil)
1/4 c. feta cheese
1/4 c. roasted and salted pumpkin kernels
Heat oven to 450 degrees.
Mix garlic and olive oil in a microwave safe bowl. Heat in microwave for about a minute until garlic sizzles. Place ricotta in a medium bowl and add garlic and oil. Stir to combine. Add salt and pepper and stir.
Place pitas on baking sheet. Divide ricotta cheese among pitas and spread evenly to edges.
Mince sun-dried tomatoes and divide among pitas. Sprinkle with feta cheese -- about one tablespoon per pita.
Bake for about 5 minutes. Sprinkle tops of pitas with pumpkin kernels, dividing evenly. Continue baking until bottoms are golden brown and crisp.
Cut each pita into quarters.
Printer version.
4 large pita breads (I use these pocketless flat breads)
1 c. part skim ricotta cheese
2 T. olive oil
2 cloves garlic crushed
1/2 t. salt
1/4 t. fresh cracked pepper (about three cranks on the pepper mill)
8 sun-dried tomatoes (if packed in oil, squeeze between paper towels to soak up oil)
1/4 c. feta cheese
1/4 c. roasted and salted pumpkin kernels
Heat oven to 450 degrees.
Mix garlic and olive oil in a microwave safe bowl. Heat in microwave for about a minute until garlic sizzles. Place ricotta in a medium bowl and add garlic and oil. Stir to combine. Add salt and pepper and stir.
Place pitas on baking sheet. Divide ricotta cheese among pitas and spread evenly to edges.
Mince sun-dried tomatoes and divide among pitas. Sprinkle with feta cheese -- about one tablespoon per pita.
Bake for about 5 minutes. Sprinkle tops of pitas with pumpkin kernels, dividing evenly. Continue baking until bottoms are golden brown and crisp.
Cut each pita into quarters.
Printer version.
4 comments:
OK, now you're just showing off! : )
That is amazingly creative! I never would have thought of combing those ingredients, but it sounds delicious. Thank you for inspiring me just when I'm feeling so bored in the kitchen!
Charlotte -- just combining some of my favorite things. Believe me -- it doesn't always work out so well! ;-)
Oh, sweet friend, don't sell yourself short! It takes a creative, out-of-the-box chef to put something like this together. You ARE amazing and we love you for it!
I love making pizzas on tortillas so this would be a welcome addition to my meal rotation! So much quicker than homemade dough.
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