- Total Time
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 beans15 ½ oz, rinsed and drained
fresh lemon juice2 Tbsp
olive oil1 Tbsp
fresh sage1 Tbsp, chopped
black pepper¼ tsp, freshly ground
white pita bread(s)4 small, (6- inch) each
fat-free ricotta cheese1 cup(s)
fresh cherry tomato(es)12 medium, halved
grated Parmesan cheese¼ cup(s)
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
- 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.
- 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.