Tuscan “Pitzas”

Total Time
15 min
7 min
8 min
If you want to get a jump start on dinner, the pitzas can be assembled up to 3 hours ahead and stored in the refrigerator covered with plastic wrap.


canned cannellini beans

15½ oz, rinsed and drained

fresh lemon juice

2 Tbsp

olive oil

1 Tbsp

fresh sage

1 Tbsp, chopped

black pepper

¼ tsp, freshly ground

white pita bread(s)

4 small, (6- inch) each

fat-free ricotta cheese

1 cup(s)

fresh cherry tomato(es)

12 medium, halved

grated Parmesan cheese

¼ cup(s)


  1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
  2. Combine the beans, lemon juice, oil, sage, and pepper in a medium bowl. Mix well with a wooden spoon, partially mashing the beans as you stir.
  3. Spread each pita with 1⁄4 of the bean mixture, 1⁄4 cup of the ricotta cheese, 6 tomato halves, and 1 tablespoon of the Parmesan cheese. Place on the baking sheet and bake until hot and the pitas are crisp, about 8 minutes. Yields 1 pitza per serving.


When you bake them add a couple of extra minutes to allow the pitas to crisp.

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