Ingredients:
2 whole wheat pitas, split horizontally into 2 halves each
1 cup fat free ricotta cheese
3/4 cup shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese
1 clove garlic minced
4 tablespoons Pesto
Directions:
1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
2. Place the pita halves on a prepared baking sheet and bake for 4 minutes. Remove from the oven and cool for 5 minutes.
3. Meanwhile combine the ricotta, mozzarella, Parmesan, and garlic in a bowl. Spread 1/4 over each pita. Spread one tablespoon of pesto over the cheese on each pita. Bake for 6-7 minutes or until the cheese is melted.
Oh boy these are good. They even satisfy picky peoples need for pizza. (both my toddler and husband were a fan) These are classified as a snack in the Flat Belly Diet Cookbook but you could serve half or one with some soup or chili for a full meal.
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