Chef's Table > pizza
Rich but mild, ricotta cheese absorbs the flavors of the roasted peppers and garlic—its creamy texture juxtaposes the crunch of the pita-bread "crust."
CREATED BY
Anita Jacobson
Culinary Instructor
- Serves 4
- |
- prep time: 10 minutes
- |
- cook time: 10 minutes
Ingredients:
- 4 (8-in.) pita breads, split
- Bertolli® Classico™ Olive Oil
- ½ cup Bertolli® Fire Roasted Tomato Sauce, divided
- 2 roasted red peppers, drained and thinly sliced
- 4 cloves roasted garlic, mashed
- ½ cup Bertolli® Garlic Alfredo Sauce, divided
- 1 cup ricotta cheese
Directions:
1. Preheat oven to 425°.
2. Arrange pita breads on baking sheet, then brush with Olive Oil. Bake 5 minutes or until crisp.

3. Evenly spread 4 pita halves with Bertolli
® Fire Roasted Tomato Sauce, then top with roasted red peppers and garlic. Evenly spread remaining 4 pita halves with Bertolli
® Garlic Alfredo Sauce, then top with ricotta cheese.
4. Bake 5 minutes or until heated through.
Garnish, if desired, with additional toppings.