Pita Pizzas

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    Bertolli® Fire Roasted Tomato
    Cabernet Sauvignon paired with slow-roasted tomatoes.

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TRY THE OTHER CHEFS' RECIPES
  • For an easy way to roast a red pepper, cut it in half, remove the seeds and stem and place it directly on your stove's burner. Once it's fully blackened, turn off the flame and let it cool. Then place it in a plastic bag and shake. Rinse the pepper under running water and watch the skin peel right off.

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
See all her recipes and Bio
  • 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.