Ricotta & Zucchini Pita Bread Pizza

A quick and nourishing lunch for busy mums

When you’re at home with little ones, feeding yourself often falls to the bottom of the list. Between preparing endless snacks and cleaning up constant crumbs, it’s easy to default to a sad sandwich—or worse, forget lunch altogether.

This pita pizza is my go-to when I want something warm, satisfying, and a little more exciting than toast. It’s loaded with fibre, a sneaky serve of veggies, and enough protein to keep you going. Best of all, it comes together in under 15 minutes.

Pack any extras in our two-compartment stainless steel lunchbox—it’s the perfect size for your pita in one side and veggie sticks or fruit in the other. Lunch, sorted!

🧂 Ingredients (Serves 1):

• 1 wholemeal pita bread (we used Mission wholemeal pita pockets)

• ¼ cup smooth ricotta

• 1 small zucchini, sliced into ribbons with a vegetable peeler

• Extra virgin olive oil

• Chilli flakes (optional)

• Salt & pepper

🔥 Method:

1. Preheat oven to 180°C (conventional). Line a baking tray with baking paper.

2. Spread ricotta generously over the pita.

3. Top with zucchini ribbons. Drizzle with olive oil and season well with salt and pepper.

4. Bake for 10–15 minutes, or until the zucchini softens and the edges of the pita are golden.

5. Sprinkle with chilli flakes if you like a little kick—and enjoy warm!