Pita with Tomatoes, Olives, and Parmesan
- Total Time
All the flavors of summer come together in this simple open-face pita sandwich.
fat-free ricotta cheese½ cup(s)
store-bought pesto sauce1 Tbsp
black pepper¼ tsp, freshly ground
whole wheat pita(s)1 small, 6-inch, split and toasted
arugula¼ cup(s), baby leaves
grape tomatoes4 medium, quatered
olive(s)4 medium, kalamata, pitted and coarsely chopped
olive oil½ tsp, extra-virgin
parmesan cheese½ 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.