Pita with Tomatoes, Olives, and Parmesan
5
Points®
Total time: 8 min • Prep: 8 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
All the flavors of summer come together in this simple open-face pita sandwich. You can add thin strips of red and green bell peppers or halved yellow pear tomatoes, too. Also, be sure to wash the arugula thoroughly, as it can be sandy, or you can buy bagged, cleaned arugula. If arugula is not your jam, watercress or mixed baby greens can be used instead. And, believe it or not, fresh Parmesan shavings are super easy to make. Starting with a wedge of Parmesan and using a vegetable peeler, in a downward motion, shave off thin strips from the wedge (one-half ounce makes about 2 tablespoons shavings). For the best flavor, seek out authentic Parmigiano-Reggiano cheese.
Ingredients
Fat free ricotta cheese
½ cup(s)
Store-bought pesto sauce
1 Tbsp
Black pepper
¼ tsp, freshly ground
Whole wheat pita
1 small, 6-inch, split and toasted
Arugula
¼ cup(s), baby leaves
Grape tomatoes
4 medium, quatered
Olives
4 olive(s), medium, kalamata, pitted and coarsely chopped
Olive oil
½ tsp, extra-virgin
Parmesan cheese
½ oz, piece, made into shavings
Instructions
1
Combine the ricotta cheese, pesto, and pepper in a small bowl.
2
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.
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