When a pizza craving hits, these bite‑size flatbreads are perfect. They sit on tiny pita rounds, get a creamy ricotta‑mozzarella topping, fresh basil, and colorful vegetables. The whole dish is ready in just 15 minutes.
Active time: 10 minutes | Total time: 15 minutes
Mini Flatbread Pizzas
Ingredients
- 2 tbsp pizza sauce
- 2 mini pita breads (about 1 oz each)
- 2 tbsp fresh basil, thinly sliced (plus a little extra for garnish)
- 2 tbsp part‑skim ricotta cheese
- 2 tbsp shredded part‑skim mozzarella cheese
- 6 grape tomatoes, halved
- ½ small yellow bell pepper, thinly sliced
- 2 tbsp thinly sliced red onion
Directions
- Preheat a regular oven or toaster oven to 400°F (200°C).
- Spread 1 tablespoon of pizza sauce on each pita. Sprinkle the sliced basil over the sauce.
- Mix the ricotta and mozzarella together, then drop the mixture onto the pitas in even piles.
- Top with the tomato halves, bell‑pepper strips, and red‑onion slices.
- Bake for 6–8 minutes, until the cheese melts and the veggies are soft.
- If you like, add a few more fresh basil leaves before serving.
Serves: 2 (one mini pizza each)
Nutrition (per mini pizza)
Calories: 121 kcal | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 13 mg | Sodium: 343 mg | Carbohydrate: 14 g | Fiber: 3 g | Sugar: 4 g | Protein: 9 g
Key nutrients: Potassium 217 mg, Iron 7 % DV, Vitamin A 4 % DV, Vitamin C 70 % DV, Calcium 15 % DV.