Whole Living Daily

Lunch in the Test Kitchen: Broccoli Rabe and Ricotta Pizza

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What’s the best way to use up a semi-stale pita? Pile on leftover vegetables, a few dollops of cheese, a healthy pour of olive oil, slide into a toaster oven, and you have a crispy, whole wheat pizza in a flash. Finish with a little salt and a pinch of red pepper flakes, and your pita problem (and lunch) is solved.

Broccoli Rabe and Ricotta Pizza

  • 1 whole wheat pita
  • olive oil, for drizzling
  • 2  tablespoons caramelized onions
  • 3-4 stalks cooked broccoli rabe
  • a few dollops fresh ricotta or goat cheese
  • coarse salt
  • red pepper flakes

Preheat toaster oven (or regular oven) to 425º. Drizzle pita with olive oil and top with vegetables. Dollop with cheese and drizzle again with olive oil. Bake until pita is crispy, about 5 minutes. Season with salt and red pepper flakes. Scatter with fresh basil, thyme, or oregano if you have on hand.

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Comments (1)

  • This is so simple and I imagine that it is also quite delicious, thanks for sharing!

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