Pita with tomatoes, olives, and Parmesan
Fat-free ricotta cheese
Store-bought pesto sauce
¼ tsp, freshly ground
Whole wheat pita(s)
1 small, 6-inch, split and toasted
¼ cup(s), baby leaves
4 medium, quatered
4 medium, kalamata, pitted and coarsely chopped
½ tsp, extra-virgin
½ oz, piece, made into shavings
- Combine the ricotta cheese, pesto, and pepper in a small bowl.
- Spread the ricotta mixture onto both pita halves. Top evenly with the arugula, tomatoes, and olives. Drizzle with the oil, then top with the Parmesan cheese. Serve at once. Yields 1 piece per serving.