· By Julia Boase
Ricotta & Zucchini Pita Bread Pizza
I love a quick and easy "Mum Lunch" that isn't just a boring old sandwich. When you're stuck at home with little kids (facing the relentless task of making them all day snacks and meals) it canbe easy to overlook yourself. I cam ep with this recipe as I wanted something that encouraged me to get some veggies in, was higg in fbre and protein and most of all quick and easy to make (and of course tasty!). This recipe ticks all the boxes!
Ingredients - Makes 1
1 Wholemeal pita bread pizza (we used Mission wholemeal pita pockets)
1/4 cup of smooth ricotta
1 small zucchini sliced into ribbons with a vegetable peeler
salt and pepper
Heat oven to 160℃ (fan forced) of 180 ℃ (conventional). Line a baking tray with paper.
Spread ricotta in a thick layer over your pita bread (be generous it adds flavour!). Using your veggie peeler cut your zucchini into thin ribbons and then simply pile it on top of the ricotta. Drizzle with a generous amount of olive oil and season with salt and pepper.
Cook for about 10 mins or until the zucchini is cooked and the edges are just starting to turn a golden brown. Sprinkle with chilli flakes and enjoy!