Ricotta Mini Pizzas - Cook For Your Life-anti-cancer recipes

Ricotta Mini Pizzas with Kale Pesto

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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

Nutrition Facts


255 cals


8 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


37 g


1 g


5 g


12 g


390 mg


  1. Preheat the broiler or toaster oven.
  2. 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.
  3. 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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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