Pesto Pitzas With Spinach And Broccoli - The Conservation Foundation
4 pita breads (8-inch) 1/2 cup basil pesto (see recipe below) 1 cup part-skim ricotta cheese 1 cup cooked broccoli florets, chopped 10 ounces cooked spinach, squeezed dry (use how ever much you have...
Ingredients
- Basil
- Broccoli
- Garlic
- Spinach
- 4 pita breads (8-inch)
- 1/2 cup basil pesto (see recipe below)
- 1 cup part-skim ricotta cheese
- 1 cup cooked broccoli florets, chopped
- 10 ounces cooked spinach, squeezed dry
- 2 cloves garlic, finely chopped
- Salt and pepper, to taste
- 2 cups shredded mozzarella cheese
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