Mini Spinach-and-Cheese Pizzas

There are various different types of mozzarella and one of the bite-size looking ones are called Bocconcini. Usually packed in water to maintain freshness, those partly ricotta are much more creamy in taste. Best of all, it has less fat content, a perfect combination with wheat based pizza bread or dough to make your diet complete!


4 mini whole-wheat pitas (3 inches each), split

1/2 cup part-skim ricotta cheese

1/2 teaspoon dried oregano

1 garlic clove, pushed through a garlic press

Coarse salt and ground pepper

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 pint bocconcini (about 20 balls), halved


  1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.

  2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper.

  3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.
Posted by Diane Araga, on December 29, 2012 at 7:00 AM