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Grape and Ricotta Pita Pizzas Recipe

When I think of grapes, I think of, well, wine. Because, to me, wine is like the best thing ever. Next to chocolate, maybe. I buy grapes when they’re in season every now and again as a snack, but, to be honest, they’re not on my usual fruity list. I typically go for things like apples and oranges, which I can throw in my gym bar or put in a salad—or use in this amazing dressing. For some reason I’ve never thought to halve them and put them in my salad or actually cook with them.

In an interview we’ll be sharing soon, I had the opportunity to talk with healthy chef Ellie Krieger about nutritious meals and snacks. And seeing that she’s working with the California Table Grape Commission, she had so many fabulous grape ideas! Like her Grape and Ricotta Pita Pizzas recipe, which is, like, amazing. So simple, yet elegant and super summery. Plus, you can say “ricotta” like you’re from Italy and not the U.S., which is always fun—and maybe even a must for celebrating Fit Bottomed Eats Week with us.

Grape and Ricotta Pita Pizzas Recipe

Makes 4 servings
Serving size: 1 pizza
Excellent source of: vitamin K, manganese, selenium
Good source of: protein, fiber, phosphorus

2 whole-wheat pita pocket breads, about 6 inches in diameter
1 tbsp olive oil
1/2 c part-skim ricotta cheese
1 c red or black grapes, thinly sliced
2 tsp honey
1 tsp lemon juice
6 large or 12 small fresh basil leaves, cut into ribbons

1. Preheat the oven to 450 degrees. Line two baking sheets with parchment paper.

2. Slice the pita pockets in half, so each forms two rounds and you have four rounds in all. Place the pita rounds on the baking sheets cut side up, and brush the top of each with oil. Spread 2 tablespoons ricotta cheese on each pita, leaving about ½-inch border around the edges. Then arrange sliced grapes in a single layer on top of the cheese. Bake until edges are crisped and the cheese is warmed, 5 to 7 minutes.

3. In a small bowl, stir together the honey and lemon juice until the honey is dissolved.

4. When the pizzas are done, drizzle each pita pizza with about ½ teaspoon of the honey-lemon mixture. Sprinkle the basil on top of the pizzas. Serve immediately.

Nutritional Stats
Calories 200; Total Fat 7 g; (Sat Fat 2 g, Mono Fat 3.3 g, Poly Fat 0.8 g); Protein 7 g; Carb 29 g; Fiber 3 g; Cholesterol 10 mg; Sodium 210 mg

Intrigued about cooking with grapes? Check out Grapes from California on Facebook for more snack and recipe ideas!

Now tell us …what’s your favorite way to enjoy grapes? Pizza? Snack? Wine? Do tell! —Jenn


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