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Fennel-Ricotta Pita Pizza

  • Author: Caitlin
  • Total Time: 30 mins
  • Yield: 4 1x


  • 1 medium bulb fennel (and/or onion)
  • 2 tsp olive oil, divided
  • 3/4 cup whole milk ricotta cheese
  • 2 cloves garlic
  • 4 whole-wheat pitas
  • 1/2 Tablespoon unsalted butter
  • salt, pepper, red pepper flakes to taste (optional)
  • 1/2 oz fresh basil for garnishing (thinly sliced)


  1. Preheat oven to 450º.
  2. Slice fennel as thinly as possible using a mandolin or super awesome knife skills. Spread out on a baking sheet and drizzle with 1 tsp olive oil (half of total). Roast for 15 minutes. (Keep an eye on it – you want it golden, not brown.)
  3. Meanwhile, crush, smash, or mince your garlic cloves into small pieces then mix together with the 3/4 cup of ricotta cheese. (You can also blend it together in a blender or food processor, but you’ll probably need a touch more oil.) Add pepper and red pepper flakes to taste, about 1/8-1/4 tsp of each.
  4. Brush or drizzle the other tsp of olive oil onto the pitas. Divide the ricotta mixture evenly between the four pitas. Garlic Ricotta on Pita
  5. When the fennel is golden, remove from sheet and mix with butter and a little salt to taste. Divide amongst the pitas, spreading evenly. Fennel
  6. Bake in oven for about 10 minutes. Garnish with fresh basil and serve!
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Lunch, Appetizer, Snack, Pizza
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