Grape and Ricotta Pita Pizzas

California Table Grape Commission
  • Yield: 4 servings


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


  1. Preheat the oven to 450F. Line 2 baking sheets with parchment paper.
  2. Slice the pita pockets in half so each forms 2 rounds and you have 4 rounds in all. Place the pita rounds on the baking sheets cut side up, and brush the top of each with oil.
  3. Spread 2 tablespoon 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.
  4. In a small bowl, stir together the honey and lemon juice until the honey is dissolved.
  5. When the pizzas are done, drizzle each with about ½ teaspoon of the honey-lemon mixture. Sprinkle the basil on top of the pizzas. Serve immediately.

Recipe by Ellie Krieger, courtesy of the California Table Grape Commission

Nutritional Info *per serving

  • Calories 200
  • Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0.8g
  • Monounsaturated Fat 3.3g
  • Cholesterol 10mg
  • Sodium 210mg
  • Carbohydrate 29g
  • Fiber 3g
  • Protein 7g