Colorful, crunchy and filled to the rim with asparagus goodness, these quick and easy mini pizzas replace traditional dough with healthier, heartier whole-wheat pita bread. Don’t forget to let friends and family in on the prep work — individualizing each “pitza” makes this a meal they’ll remember for weeks to come.
Prep time: 2 minutes
Cook time: 10-15 minutes
2 6-inch round whole-wheat pitas
4 tablespoons part-skim ricotta cheese
8 raw asparagus spears cut into 1-inch pieces
Red onion, thinly sliced
Extra-virgin olive oil
Salt and black pepper
- Preheat oven to 375° F.
- Assemble the pizzas: Spread 2 tablespoons ricotta on top of each pita, and top with asparagus and onions. Drizzle with 1 tablespoon olive oil and season with salt and pepper to taste.
- Place pizzas on a baking sheet and bake for 10-15 minutes or until the edges are crisp.