Pesto Pitzas With Spinach And Broccoli - The Conservation Foundation

Name: Pesto Pitzas With Spinach And Broccoli - The Conservation Foundation
Ingredients: 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 from the harvest or add in some cooked Swiss chard to equal the amount needed.); 2 cloves garlic, finely chopped; Salt and pepper, to taste; 2 cups shredded mozzarella cheese

theconservationfoundation.org

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...

View full recipe on theconservationfoundation.org

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Ingredients

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 from the harvest or add in some cooked Swiss chard to equal the amount needed.)
2 cloves garlic, finely chopped
Salt and pepper, to taste
2 cups shredded mozzarella cheese