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Easy Pita Pizza with Veggies & Ricotta

  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 1x


  • 1 Tablespoon butter or olive oil
  • 3 cups sliced mushrooms
  • 3 cups chopped zucchini
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 6 whole wheat pitas
  • 1216 ounces ricotta cheese
  • optional: 1 garlic clove, minced


  1. Warm the butter or oil in a large pan. Sauté sliced mushrooms until soft and fragrant, about 8 minutes. Add zucchini, salt, red pepper flakes, pepper, and optional garlic. Sauté another 5 minutes, stirring occasionally.
  2. Place pitas on 1-2 large baking sheets. (Optional: mix the minced garlic with the ricotta cheese.) Spread ricotta cheese on each pita. Top with cooked vegetable mixture.
  3. Bake on 450ºF for about 10-12 minutes. Serve immediately or freeze for later!


To freeze: let cool completely. Place wax paper on top of each pizza and stack. Place in freezer bags and freeze. Alternately – freeze flat on baking sheet for 1 hour them move to freezer bag.
Toppings: start with about 5-6 cups raw vegetables, and up to 1 cup meat.

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