Veggie Pita Pizza Bites

• Vegetarian

• Produce

  • 2 oz Baby bella mushrooms
  • 2 cups Baby spinach, loosely packed fresh
  • 1/4 cup Basil, loosely packed fresh leaves
  • 1/3 cup Bell peppers, mini
  • 1 Shallot, small
  • 1 tbsp Sun dried tomatoes

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 3 1/2 tsp Olive oil

• Bread & Baked Goods

  • 4 Pitas, whole wheat mini

• Dairy

  • 1/4 cup Mozzarella cheese
  • 1/4 cup Whole milk ricotta cheese

Found on toasterovenlove.com

Description

Ingredients

• 4 whole wheat mini pitas
• 3 + 1/2 teaspoons olive oil
• 2 ounces thinly sliced baby Bella mushrooms (or your favorite type of mushroom)
• 2 cups loosely packed fresh baby spinach, roughly chopped
• 1 small shallot, thinly sliced (optional)
• 1/4 cup whole milk ricotta cheese
• 1 tablespoon finely chopped sun-dried tomatoes
• 1/3 cup thinly sliced mini bell peppers (about 5 or 6 whole mini peppers depending on size)
• 1/4 cup shredded mozzarella cheese
• 1/4 cup loosely packed fresh basil leaves, thinly sliced
• 2 teaspoons balsamic vinegar
• Salt & pepper

Directions

• Preheat oven or toaster oven to 400 F. Place mini pitas on cookie sheet and drizzle with just 1/2 teaspoon of the olive oil. Use your hands to rub oil over both sides of pitas. Bake pitas for 5 to 7 minutes until crispy and lightly golden. Remove pitas once cooked but leave oven on.
• While the pitas are baking place 2 teaspoons of olive oil in a medium skillet over medium-high heat. Add mushrooms and give the pan a good stir to coat the mushrooms with oil, allow them to sit undisturbed for 2 minutes. After the 2 minutes continue cooking the mushrooms stirring occasionally, for 4 to 5 minutes until golden brown. Add the remaining teaspoon of olive oil and shallots. Lightly salt and pepper, cook for 2 minutes stirring occasionally. Lastly, add the spinach, lightly salt and pepper and cook for another 2 to 3 minutes, stirring frequently until the spinach has wilted down. Remove from heat.
• In a small bowl combine the ricotta and sun-dried tomatoes, lightly salt and pepper.
• Spread each pita with 1/4 of the ricotta mixture, top with 1/4 of the spinach/mushrooms and arrange mini bell pepper slices in an even layer across the top. Sprinkle each pita with 1 tablespoon mozzarella cheese.
• Return pizzas to the 400 F oven and bake for 3-4 minutes until cheese is melted and ingredients are warmed. Broil for 1-2 minutes to brown cheese if desired.
• Slice each pita into 4 triangles, sprinkle with sliced basil, drizzle with balsamic vinegar and serve to your hungry party guests.

Nutrition