Sunday, October 25, 2015

Ricotta, Feta, Potato & Pear Flatbread Pizza

I'm really trying to do "Fall" things, like use the oven, and eat pears. Even though it is still hot here.
This pizza is a good compromise. Quick oven time, bright, cool pears, with the warm potatoes. Win!

Ingredients:
Inspired by Tiffani Thiessen's Cooking Channel show, where she made a potato pizza!

Serves 1-2 (Recipe is for 1 whole pita pizza. Multiply accordingly)

1 whole wheat pita (whole thing - face up, or face down, doesn't matter. Is that weird to specify?)
1/4 cup ricotta cheese
1 or 2 thinly sliced Yukon gold potatoes (scrubbed, and par-boiled, then thinly sliced)
2 Tbsp feta cheese, crumbled
1 pear, thinly sliced
balsamic glaze, from Trader Joe's, or make your own by reducing balsamic vinegar down with some
      apple juice...I think. Look it up on Pinterest ;)
salt
pepper
olive oil

I love using whole wheat pita as a pizza crust. So easy!



Spread the ricotta cheese over the pita crust. Season with salt and pepper, and a drizzle of olive oil. Lay thinly sliced potatoes over the ricotta. Crumble feta cheese over the top.




*You can add thinly sliced pear now, and bake them, or add after the pizza comes out of the oven for a cool and textural contrast. I tried one of each - both good.


Place in the oven under the broiler until potatoes are warmed and edges are browned, cheese is warmed, and crust is crispy. This takes about 5-10 minutes. Watch it closely, and, if the broiler is going to cook it too quickly, you can bake at a high oven temp. 450 degrees for a few minutes longer.

Remove from oven and top with the sliced ripe pear, if you didn't already, and a drizzle of balsamic glaze, because, always.

Cut when cooled slightly, and serve.












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