Ingredients
2 cups ricotta cheese
2 ounces mozzarella cheese, grated
2 ounces parmesan cheese, grated
4 whole wheat pocketless pitas
1 cup pesto sauce
Preparation
Preheat oven to 450 degrees. (If you don’t have time to heat the oven, turn on your broiler.)
Mix the cheeses together, reserving a little parmesan to sprinkle on top as a garnish. Spread the cheese mixture on the pitas, leaving a border around the edges.
Place at top of oven directly on the oven racks. Cook for 3 to 4 minutes, until cheese begis to bubble.
Remove from oven and spread pesto and reserved parmesan on top. Cut each pita into four triangles. Serve immediately.
