Ricotta Mini-Pizzas With Kale Pesto

Name: Ricotta Mini-Pizzas With Kale Pesto
Prep time: 20

5 out of 5 stars (based on 7 reviews)

20 min prep

4 as a snack servings

Carrot Icon for Number of Ingredients Size

4 ingredients

This easy recipe is another great way to use kale pesto, specifically our Amazing Green Sauce....

4 mini whole-wheat mini pita pockets (see Chef Tips)
½ cup ricotta cheese
¾ cup Amazing Green Sauce (see Chef Tips)
⅓ cup diced fresh mozzarella cheese

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Nutrition Facts

Calories

255 cals

Fat

8 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

37 g

Sugar

1 g

Fiber

5 g

Protein

12 g

Sodium

390 mg

Directions

Preheat the broiler or toaster oven.
Spread each pita pocket with 1 tablespoon of ricotta cheese, then evenly divide and spread the Amazing Green Sauce on top. Dot each pizza with diced mozzarella.
Heat the mini pizzas under a broiler or in a toaster oven until the cheese is well melted and beginning to lightly brown, about 5 to 7 minutes. Serve hot.

Chef Tips

If you can’t find mini pita pockets, use 2 of the regular size, put ½ the ingredients on each, and broil as in step 3.

Amazing Green Sauce is really a type of cooked kale pesto. It is great to keep in the freezer as a standby. It can go over pasta, get stirred into rice or soups, or be spooned onto pizza as it is here. It sure helps kale to get around on your plate!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Ricotta Mini-Pizzas With Kale Pesto