It’s what’s for breakfast…and lunch…and…oh well, maybe not much of a dinner, but a great snack!
This is a recipe that would work well on Phase 2 of South Beach Diet. It consists of whole wheat pita bread, low fat ricotta cheese or cottage cheese, tomatoes, olive oil, basil, oregano, salt and pepper.
I first made this when I was still living in the states and would use the low fat ricotta cheese. Unfortunately, I’m unable to find that here in the UK so have switched to using low fat cottage cheese instead. I use an electric hand blender to give it the same consistency as ricotta cheese and when all is said and done, I really don’t notice much of a difference once it’s cooked. I highly recommend that you do not skip this step of blending it.
I also used to cut open the pita to have two ‘pizzas’ but don’t bother with that anymore and I use the small sized pita bread, but feel free to cut it to your liking.
1 small whole wheat pita bread
2-3 Tbsp low fat ricotta cheese or cottage cheese
1 medium tomato, roughly chopped
1 Tbsp extra virgin olive oil
1/4 tsp dried basil or 2-3 leaves of fresh
1/4 tsp dried oregano
salt & pepper, to taste
Preheat the grill/broiler. Place the pita bread in an oven-proof pan or on a small baking sheet covered with foil and set aside. (I use a small cast iron skillet)
Put the chopped tomato in a small bowl and mix in the EV olive oil and herbs. Season to taste.
Spread the ricotta or cottage cheese on the pita with the back of a spoon. Carefully spread the tomato mixture over the cheese.
Place under the grill for about 2-3 minutes or until hot and bubbly.
BARGAIN OF THE DAY…