You won’t miss that cheesy Sicilian slice from your local pizzeria after you try this ricotta-mushroom pie. By using a pita bread as the crust, I create a delicious personal pizza that’s perfectly portion-controlled. Healthy comfort food at its best!
- 1 whole-wheat pita (choose a brand with 150 calories or less)
- 1 cup mushrooms, sliced
- 1/8 teaspoon garlic powder
- Kosher salt, to taste
- ground black pepper, to taste
- 3 tablespoons part-skim ricotta cheese
- 1 pinch crushed red pepper flakes (optional)
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Place the pita bread (closed, do not cut open) on the baking sheet and mist the surface with oil spray. Toast the bread in the oven for 5 minutes. Remove from oven and cool for a few minutes.
Meanwhile, coat a small skillet with oil spray and preheat over medium-high heat. Add the mushrooms and cook until soft, about 4 minutes. Season with the garlic powder and salt and pepper to taste.
Spread the ricotta cheese evenly over the toasted pita bread. Top with the sautéed mushrooms, and sprinkle with crushed red pepper flakes, if using (sprinkle lightly — they’re very hot!). Bake the pizza for 8 minutes.