- 2 pieces whole-wheat pita pocket bread, about 6 inches in diameter
- 1 Tablespoon olive oil
- 1/2 Cup part-skim ricotta
- 1 Cup red or black grapes, sliced thinly
- 2 Teaspoons honey
- 1 Teaspoon lemon juice
- 6 large or 12 small fresh basil leaves, cut into ribbons
Preheat the oven to 450 degrees.
Line 2 baking sheets with parchment paper. Slice the pita pockets in half so that each forms 2 rounds and you have 4 rounds in all. Place the pita rounds on the baking sheets cut side up, and brush the top of each with the oil.
Spread 2 tablespoons of the ricotta on each pita, leaving about a ½-inch border around the edges, then arrange the sliced grapes in a single layer on top of the cheese. Bake until the edges are crisped and the cheese is warmed, 5-7 minutes.
In a small bowl, stir together the honey and lemon juice until the honey is dissolved. When the pizzas are done, drizzle each with about ½ teaspoon of the honey-lemon mixture. Sprinkle the basil on top of the pizzas. Serve immediately.
Calories Per Serving149
Folate equivalent (total)20µg5%
Greek Salad Pita Pizzas
I remember the first time I tried a salad pizza at NYPD Pizza. I thought what in the world is this…a salad on top of a pizza? Are you crazy? But I took one bite and I was hooked. It is now the number one thing I order every time I go to that restaurant. There is just something so amazing about warm, soft pita bread topped with a fresh salad.
I was looking for a quick and easy lunch one day and I had some pita bread I needed to use. I spread on some herb hummus and then decided to add some fresh tomatoes I had marinated in extra-virgin olive oil and a sprinkling of salt. Then, I kept adding ingredients to make a Greek salad and topped it with some homemade tzatziki sauce. I literally ate 4 pieces. It was heavenly!
I grabbed my phone and FaceTimed by daughter, who is in college. She happened to be at the grocery store and I told her she had to pick up all of the ingredients and make it stat. I have been telling everyone and their dog about these Greek Salad Pitas so it was about time to share the recipe on Modern Honey.
These Greek Salad Pita Pizzas start with soft pita or naan bread. Just choose your favorite soft pita rounds or naan bread at your local grocery store. Heat it up in the oven so it is nice, soft, and warm. Spread the pita with your favorite hummus.
Next, cut the grape tomatoes in halves. I love to use an assortment of colors — red and yellow — because it is so vibrant and beautiful. I like to toss the tomatoes in some olive oil and salt and let marinate for several minutes.
One of my favorite parts of this Greek Salad Pita Pizza is the homemade tzatziki sauce. It is creamy and bursting with freshness with the cucumber, lemon juice, and dill. We make this all of the time and keep it in our refrigerator. You can also find it in the refrigerated section of your grocery store if you want to save a step.
To assemble the Greek Salad Pitas, start with warm pita or naan bread. Spread the entire bread with hummus. Top with chopped romaine lettuce, marinated grape tomatoes, cucumber, red onion, crumbled feta cheese, and dollops of tzatziki sauce. If you love kalamata olives, you can add those as well. My kids aren’t big olives fans so I usually leave them off.
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One of the charming qualities of many Roman-style pizzas is that they can be topped after they come out of the oven and can be served both hot or cold. They not only taste fresh, like a crisp garden salad, but with their bright, verdant colors, they also are pleasing to the eye. This pizza takes advantage of the refreshing flavor contrast created by the cooked tomatoes and melted cheese and the topping of freshly dressed greens and soft ricotta cream. The dressed greens and cream provide a pleasant counterpoint to the cooked ingredients, and as noted throughout, all of this flavor and textural contrast is just a bonus when it comes with a memorable crust. I think these qualities — the freshness, the bursts of flavor and the lightness of the crust — are why Roman-style pizzas are going to increase in popularity over the next few years.
*Note: The ricotta cream is extremely easy to make. It can be made in advance and used as a garnish on all your salads and vegetable dishes. Imagine it on baked potatoes. Amazing!
- 1 cup whole-milk ricotta cheese
- 1/2 cup mascarpone cheese, sour cream or heavy whipping cream
- 1 tbsp sugar
- 1/4 tsp salt, plus more as needed
- Pinch of freshly ground black pepper, plus more as needed
- 5 tbsp plus 2 tsp olive oil
- 28 ounces (794 g) of any Master Dough (pages 27 to 35)
- 1 1/2 cups coarsely chopped baby arugula or baby kale
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp balsamic vinegar
- 1/4 tsp kosher salt
- Pinch of freshly ground black pepper
- 1 1/2 cups freshly grated mozzarella, provolone, or fontina cheese
- 1 1/2 cups grape tomatoes or cherry tomatoes, halved
- 1 1/2 cups ricotta cream
- 1/2 cup freshly grated Parmesan, Romano or Asiago cheese
Yield: Makes one 12 by 17-inch pizza
- Combine the ricotta, mascarpone, sugar, salt and pepper in a mixing bowl and whisk together vigorously for 3 to 5 minutes, until the mixture is smooth and thickened. Taste and add more salt and pepper, if desired. (Note: You can also blend the ingredients in a food processor fitted with the metal blade until thickened and smooth.) This cream will keep in a covered container for at least 7 days in the refrigerator.
- At least 4 hours before you plan to bake the pizza, line a 12 by 17-inch sheet pan with parchment paper or a silicone baking mat, and then oil the pan, including the interior sides, with 3 tablespoons of olive oil. Begin panning and dimpling the dough, at 20-minute intervals, as shown on page 13. After three to four rounds of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, coat the dough with 2 teaspoons of the olive oil, cover the pan loosely with plastic wrap, and let the dough rise at room temperature for 3 hours. The dough will rise to slightly below the rim of the pan.
- While the dough is rising, toss the baby arugula with the remaining 2 tablespoons olive oil, the lemon juice, balsamic vinegar, salt and pepper. Cover and refrigerate until needed.
- Twenty minutes before the pizza is ready to bake, preheat the oven to 500°F (450°F for convection). Top the dough with the grated mozzarella and cover the cheese with a single layer of tomatoes.
- Bake the pizza on the middle shelf of the oven for 7 minutes. Then rotate the pan and continue baking 6 to 8 minutes longer, or until the top and the undercrust are both golden brown, the cheese is melted, and bubbly and the tomatoes are slightly charred.
- Transfer the baked pizza to the stovetop or to a heatproof counter and let cool for 2 minutes. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the pizza out of the pan and slide it onto a cutting board. Cover the baked pizza with the dressed arugula and then top the greens with dollops of the ricotta cream. Sprinkle with the grated Parmesan or other dried cheese. Allow 2 minutes for the greens to slightly wilt and the ricotta cream to warm. Then cut with kitchen scissors or a knife and serve.
Excerpted from Perfect Pan Pizza: Square Pies to Make at Home from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia by Peter Reinhart. Copyright © 2019 by Peter Reinhart. Photographs copyright © 2019 by Johnny Autry. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
Heat oven or toaster oven to 400°F. Set a 6" whole-wheat pita on a baking sheet. Scatter ¼ cup grated smoked Gouda cheese over it. Top with 5 strips roasted red pepper and ¼ cup shredded rotisserie chicken breast. Bake until golden brown, 6 to 8 minutes. Remove from oven, cut into 4 wedges, and serve immediately. Serves 1. (Get more healthy-eating tips and delicious recipe ideas from Scratch, a cookbook from our CEO, Maria Rodale.)
Nutrition information (per serving): 346 calories, 24 g protein, 39 g carbs, 6 g fiber, 3 g sugar, 12 g fat, 6.5 g sat fat, 875 mg sodium
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Warm Grapes, Toasted Pita Bread and Ricotta Salata – Recipe
Warm Grapes, Toasted Pita Bread and Ricotta Salata
I’m not sure whether to describe this dish as a salad, an appetizer, or a side dish. Whatever you call it, the combination of sweet and salty, crunchy and juicy, herbaceous and spicy is exciting and a little unusual. You could serve this as part of a meze, or an accompaniment to anything grilled in a Meditteranean or Middle Eastern vein.
Ricotta salata is a variation on fresh ricotta that has been pressed and salted. I like to use it for grating or shaving to finish a dish. It is indeed quite salty, so you don’t want to eat big chunks of it, and you need to go easy on adding additional salt when using it. If you don’t have ricotta salata, feta would also work well here.
I’m hard pressed to choose a favorite set of spices to flavor this dish, so I’ve offered a few options below. If you twisted my arm, I’d probably pick the “fresh zaatar” variation, but try a few and and let me know which you like best.
Oh, and a bit of news: the cookbook I’m working on has had a schedule change. It will now be released by Harvard Common Press in spring 2012, rather than fall 2012 as we previously thought. I’m really excited to have it on shelves soon!
Warm Grapes, Toasted Pita Bread and Ricotta Salata
Vegetarian / Serves 2 / 10 minutes
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 6 tablespoons olive oil
- 2 (4 inch) pita bread rounds
- 2 cups torn fresh spinach
- ¼ cup halved grape tomatoes
- 3 tablespoons chopped pimento-stuffed green olives
- ½ cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
Preheat oven to 375 degrees F (190 degrees C).
Mix lemon juice, garlic powder, oregano, and basil in a bowl whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet reserve remaining dressing.
Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita sprinkle with mozzarella cheese and feta cheese.
Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.
Spinach and Ricotta Pita Bread Pizza
Recently I made homemade ricotta cheese from scratch, but store bought ricotta works very well, and if you want you can buy a light ricotta to lessen the calorie load.
This really thin pita bread was purchased at a middle eastern market in town. We have pita pockets at our grocery store but they are not as thin. Other options include flatbread, naan or tortillas.
Here's a pic of my homemade ricotta. If you decide to make some, this recipe is a good use for it.
I saute onions with the chopped spinach, but other good choices would be garlic and/or shallots. If you like a little heat, chop up some banana peppers, or simply sprinkle on some hot pepper flakes.
This recipe makes enough for four pizzas, and they are pretty hearty, so you could even split one and serve it with a small side salad.
Grape and Ricotta Pita Pizzas - Recipes
As I mentioned earlier, I recently bought Jamie's Italy by Jamie Oliver. I already thought I was in love with Cook with Jamie but, alas, that affair wasn't meant to me. It's all about me, Jamie, and Italy.
So the cookbook has a whole section on pizzas, and I want to try every one of them truly, that's how good they sound. So this is my first go. Jamie, naturally, has a recipe for homemade pizza crust. That's all well and good, but here are my problems with that: 1) I've had horrific luck in the past using fresh pizza dough, 2) I don't have time on the weeknights to make fresh pizza dough, and 3) I have yet to find time on a weekend to make fresh dough and freeze it. So we're left with naan, thanks to Nigella Lawson's recommendation. I know naan may be difficult for some to find - I think you can easily try pita bread and/or flatbread instead. Hell, Giada De Laurentiis made something similar to this on her show*, except that she pressed the grapes into foccacia bread, sprinkled rosemary and pine nuts on top, and omitted the ricotta. So feel free to experiment, people!
So I used naan. And Jamie asks for a handful of green and red grapes, but I could only find red and black. Halve them. Put them in a medium bowl with 1 tbsp. pine nuts, "small handful of fresh rosemary", and 1 tbsp. white wine. Allow it to sit for a few minutes. Now I went renegade here: Jamie also asks for 2 tbsp. of vanilla sugar and suggests this dish as a breakfast or dessert with vanilla ice cream. Give that a try, if you'd like. But I made this savory. I added salt and pepper to the bowl of marinating grapes.
I then scattered the mixture over two naan, including the sweet juices. I added fresh, crumbly ricotta on top. Put it on a pizza stone in a 400 degree oven for about 12 minutes. When it was done, I drizzled extra-virgin olive oil over the top, and served it with a salad on the side. We drank a Spanish Rueda with this, 2006 Las Brisas, which was the same wine I used for the marinade. The label describes the ripe flavors as "racy". Indeed!
Shazam! A weeknight dinner that took me just under a half-hour to make. Take that, Rachael Ray!
Eat, drink, and don't sweat it on the weekdays.
*I tried to look up Giada's recipe for all of you, but Food Network won't give it up.
Red Grape & Ricotta Pizza
Cara, don’t tease me. Said with a look of seriousness by my dear friend Lindsay when I said I’d bring over one of her favorite meals – California Pizza Kitchen’s BBQ Chicken Chopped Salad – for a girls’ night in.
And why would I tease anyone when it comes to food? I’ve gotten myself all psyched up to eat my favorite dish at a particular restaurant, and after craving it for days, learned that they stopped making it. I’ve been promised by friends or family members that they’d make something in particular that I love, only to turn up and see that they decided to make something else (I suppose they’re allowed to do that.) I’ve seen gorgeous figs in the grocery store, and dreamed up a grilled pizza covered with ricotta and honey and figs and arugula, only to find that the figs were a fluke – never to appear again. There might be nothing worse than being teased by food.
But I couldn’t stop thinking about that pizza, so I had to find another way. Grapes! I wouldn’t go around substituting them in ever fig dish, but their sweetness certainly pairs well with salty ricotta and spicy arugula. And they look pretty too.
A certain husband of mind suggested something else that might make this look even prettier and taste even better next time: a drizzle of balsamic reduction all over the pizza. In that case, I think I’d toss the greens with just some lemon juice or champagne vinegar, a tiny bit of olive oil, salt and pepper. Let me know if you give it a shot!
Red Grape and Ricotta Pizza with Honey & Arugula
1/2 pound whole wheat pizza dough*
a big handful of red grapes
a small handful of chopped walnuts
a palmful of chopped fresh rosemary
balsamic vinegar (if you have something fun like a citrus or fig-infused vinegar, even better!)
Preheat grill to medium high heat and spray with nonstick spray.
Mix some ricotta cheese with honey, salt and pepper to taste. Wash your grapes, chop your walnuts and rosemary, and toss your arugula with the vinegar – basically, have everything ready to go!
Roll out the pizza dough as thin as you can, and carefully transfer to the grill. Cover and cook for a couple minutes, until crisped on the bottom. Use a large spatula to lift the dough and flip it over. Cover the pizza with the ricotta, then scatter the grapes, walnuts and rosemary over it. Close the grill and cook for several more minutes, until bottom is crisp and toppings are warmed. Transfer to a platter or cutting board, and top with the arugula.
Slice, serve, and savor your creation.
*I used store-bought dough. No shame there! I prefer to split it and just use half at a time, freezing the other half, otherwise I end up eating too much pizza at once. A 1/2 pound of dough makes the perfect sized pizza for two!
Why are there no measurements or nutritional information? Because it was the weekend. I wasn’t counting. Have fun with this!
Ricotta Pizza Recipes
Pizza tomatoes, ricotta and fresh basil: This pizza is the most popular and most requested, on the basis of a focaccia, cooked cheese is added, cherry tomatoes, fresh basil, oil salt pepper.
Spinach and ricotta: Another classic pizzeria, the spinach must be stir-fried with bacon, then added to the raw cheese spread on pizza.
Grilled vegetables and ricotta: In summer when full season of vegetables to be grilled, this pizza is really delicious.
Pesto ricotta and mozzarella: Yummy pizza, on a base of pizza with melted mozzarella, It is added ricotta, all seasoned with pesto alla Genovese.
Ricotta cheese and ham: All the ingredients are cooked in the oven, provolone with the ham, give a delicious flavor with ricotta.
Zucchini and ricotta: It's not a pizza for strong palates or smoking, zucchini are sautéed in the pan, then added to the cheese on pizza.
Cottage cheese and red onion: From Calabria arrive only good things!Red onion browned in the pan is added to the cheese then bake.
Broccoli and ricotta
Cottage cheese and pepper
Cottage cheese and anchovies
Cottage cheese and smoked salmon
Asparagus and ricotta
Sausage and ricotta
Nuts and ricotta: Pizza with cheese, brie cheese, a sprinkling of Parmesan cheese and salt and pepper noci.Olio.
Ricotta and salami
What is your recipe for pizza with ricotta? Leave a comment on this page.
Would you like to learn more about the cottage cheese? Let's take a look at wikipedia