Tuscan “pitzas”
5
Points®
Total time: 15 min • Prep: 7 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Pitas as pizza...why not! This is an easy, 15-minute snack, lunch, or dinner that you and your family and friends will find irresistible. Our version features cannellini beans, fresh lemon juice, sage, and cherry tomatoes. They're topped off with lots of ricotta and Parmesan cheese before they're baked in the oven to crisp up, which takes just about 8 minutes. 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. Just be sure to remember that when you bake them, you need to add a couple of extra minutes to allow the pitas to crisp.
Ingredients
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
4 small, (6- inch) each
Fat free ricotta cheese
1 cup(s)
Cherry tomatoes
12 medium, halved
Grated Parmesan cheese
¼ cup(s)
Instructions
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.
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