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Ricotta Mini Pizzas with Kale Pesto

Name: Ricotta Mini Pizzas with Kale Pesto
Prep time: 20

(3 votes, average: 5.00 out of 5)

20 min prep

4 as a snack servings

Carrot Icon for Number of Ingredients Size

4 ingredients

I could eat these Ricotta Mini Pizzas until they came out of my ears. The taste reminds me of the cannelloni my Uncle Jack used to make when we were kids. This easy recipe...

4 mini whole wheat mini pita pockets
½ cup ricotta cheese
¾ cup Mighty Green Sauce (see Ann’s Tips)
⅓ cup diced fresh mozzarella cheese

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Nutrition Facts

Calories

255 cals

Fat

8 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

37 g

Sugar

1 g

Fiber

5 g

Protein

12 g

Sodium

390 mg

Directions

Preheat the broiler or toaster oven.
Spread each pita pocket with 1 tablespoon of ricotta cheese, then evenly divide the Mighty Green Sauce on top. Dot each pizza with diced mozzarella.
Heat the mini pizzas under a broiler or in a toaster oven until the cheese is well melted and beginning to lightly brown, about 5 to 7 minutes. Serve.

Chef Tips

Mighty Green Sauce is really a type of cooked kale pesto. It is great to keep in the freezer as a standby. It can go over pasta, get stirred into rice or soups or be spooned onto pizza as here. It sure helps kale to get around on your plate!

If you can’t find mini pita pockets, use 2 of the regular size and put ½ the ingredients on each and broil as in step 3.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.