Pita Pizzas

Name: Pita Pizzas
Ingredients: 6 whole-wheat pitas, crisped slightly in oven; 2 cups fresh ricotta cheese (recipe follows); 1 to 1 1/2 cups marinara sauce; 1/2 to 1 cup sundried tomatoes; 1/2 to 1 cup sliced black olives; 1/2 to 1 cup mushrooms; 1/2 to 1 cup shredded Parmesan cheese; 1/2 to 1 cup chopped tomato; Salt and pepper, to taste; 1/2 gallon whole milk; 1/4 cup distilled white vinegar; 1/2 bunch basil, leaves cut into thin strips; Salt and pepper, to taste; Splash extra virgin olive oil

14 ingredients

16 steps

Ingredients

6 whole-wheat pitas, crisped slightly in oven
2 cups fresh ricotta cheese (recipe follows)
1 to 1 1/2 cups marinara sauce
1/2 to 1 cup sundried tomatoes
1/2 to 1 cup sliced black olives
1/2 to 1 cup mushrooms
1/2 to 1 cup shredded Parmesan cheese
1/2 to 1 cup chopped tomato
Salt and pepper, to taste
1/2 gallon whole milk
1/4 cup distilled white vinegar
1/2 bunch basil, leaves cut into thin strips
Salt and pepper, to taste
Splash extra virgin olive oil

Directions

1

Preheat oven to 350 degrees F. Ladle marinara sauce over cheese.
2

Spoon and spread ricotta cheese mixture onto crisped whole-wheat pitas.
3

Sprinkle sundried tomatoes, olives and mushrooms.
4

Add Parmesan cheese.
5

Top with chopped tomato and black pepper grind.
6

Bake in oven for 10-12 minutes or until Parmesan cheese has melted.
7

Ricotta Cheese
8

In a saucepan, bring milk to a low simmer.
9

Add vinegar, and stir gently.
10

Turn off heat and wait for the curds and whey to separate.
11

When the whey (water) runs clear, pour mixture into a fine mesh strainer that is positioned over a bowl.
12

Allow to drain completely.
13

(For a firmer cheese, continue to strain and leave for an hour in the refrigerator.)
14

Pour drained ricotta into separate bowl.
15

Add basil strips to ricotta.
16

Season with a splash of extra virgin olive oil, fresh ground pepper and salt, to taste.