Pesto Ricotta Pita Pizzas

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

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Personal pita pizzas smothered in a garlic three cheese mixture (ricotta, mozzarella, parmesan) and topped with a thin decadent layer of pesto. Such a simple recipe. This personal pizza only takes minutes to assemble and bake. Perfect for a quick meal or even as a snack!

There are days when you just need to partake in something distinctly adult.

(Especially when you are a stay-at-home parent.)

Some people turn to wine. Some people turn to coffee. Some people turn to chocolate.

On this particular day, I chose to make myself a personal pita pizza. (Just look at those pretty little colorful tomatoes from my produce co-op! LOVE!)

These pizzas never fail to amaze me with their simplicity and their elegant flavor.

Plus, pizza = fun. I need more fun in my life, always!

Smothered in pesto and a ricotta-mozzerella-garlic mashup, this pizza is a recipe passed down from my mother to me. On busy days, these are a must make for me.

After my last final of college, I remember coming home to an empty house and quickly making myself one of these. It’s really the ultimate comfort food! Especially when things are feeling rushed or stressful.

It only takes minutes to assemble and uses ingredients that are often already stocked in my fridge. And, if you use foil like me, making this only dirties one bowl.

ONE BOWL. How often are you able to quickly make yourself a warm, cheesy comfort food without leaving a trail of dishes behind??! ALMOST NEVER.

Pop it in the oven until the garlic-y cheese ooze and the pesto glistens. Then enjoy as slowly as life allows!

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Pesto Ricotta Pita Pizzas

Personal pita pizzas smothered in a garlic three cheese mixture (ricotta, mozarella, parmesan) and topped with a thin decadent layer of pesto. Such a simple recipe. This personal pizza only takes minutes to assemble and bake. Perfect for a quick meal or even as a snack!
Servings 2

Ingredients

  • 1/3 cup Mozzerella
  • 1 tbsp fresh Parmesan plus additional for topping
  • 1 tsp minced garlic jarred
  • 1/2 cup fresh Ricotta
  • 1 tsp minced garlic
  • 2 pitas
  • 2 tsp jarred pesto
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine first four ingredients in a medium sized bowl with a fork until combined.
  3. Line a baking sheet with foil, and set pitas out on pan.
  4. Using fork, place half of the cheese mixture onto each pita and gently smooth evenly across surface.
  5. Spoon a tsp of pesto onto the middle of each pita. Gently smooth across cheese until there is an even coating.
  6. Bake in oven for 10 minutes, or until cheese is melted.
  7. Allow a few minutes to cool, add salt/pepper/parmesan as desired, then enjoy!

Popcorn Trio

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Introducing the popcorn trio: Dark Chocolate; Parmesan and Olive Oil; and Smoked Paprika, Rosemary, and Olive Oil.  Air popped popcorn with a light sweet or savory coating is a snack that will let your junk food craving be satisfied without excess calories, fat, and sodium. It’s as fun to make as it is to eat!

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This post is the third in a series about a six course dinner served at the Iron Clad in Wamego, KS.

Click here to read the Non-Baker contribution to this series.

When planning this event, I immediately knew that I wanted to make a salad that incorporates acorn squash and make Fancy Weeknight Rigatoni. I was stuck on a third dish.

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I wanted my final course contribution to be low in calories after heavy pasta. More than that, I wanted this dish to be something fun to make and eat.
I went to a local restaurant recently, Bourbon and Baker, and was thrilled to find truffled popcorn on the menu! Popcorn is one of my all time favorite foods! Another fun way to have a taste of Christmas in August, a savory and sweet popcorn trio! Everyone can find a popcorn that they enjoy!

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Salted Dark Chocolate Popcorn

I always forget that chocolate is messy! I was finding chocolate everywhere after making it, including on the baby, oops. The good thing is that I made every mistake, so you don’t have to.

An air popper is the easiest way to control fat and sodium intake with this snack, but pan popped or microwave popped popcorn will work.

Ingredients:

  • 1/4 c unpopped popcorn (or 1 microwavable bag)
  • 1 standard candy bar of dark chocolate (or less, I had more than enough)
  • 2 gallon ziplock storage bags
  • Salt to taste

Instructions:

  1. Pop your popcorn.
  2. Put the popcorn into one or two storage bags depending on how much there is after it pops. You want each bag to be half full or less.
  3. Put your chocolate into a microwave safe bowl microwave on high for 30 second increments until the chocolate is just about melted, then stir until completely melted. Chocolate burns easily, and burned chocolate is just sad, so make sure to keep an eye on it.
  4. Turn on your favorite dancing music. Pour the chocolate in the bags and shake until distributed evenly. (A workout and a fun snack rolled into one!)
  5. Place bags of popcorn in the freezer until the chocolate hardens. It should be fine after 10 minutes or so. (This was the important step that I unfortunately wasn’t warned of.)
  6. Pour into a bowl and enjoy with friends!

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Parmesan an Olive Oil

The second in the trio. Finely grated parmesan would probably work better than what I used, but they’re equally tasty!

Ingredients:

  • 1/4 c unpopped popcorn
  • olive oil spray
  • 1/4 c fresh parmesan

Instructions:

  1. Pop your popcorn!
  2. Put popcorn into a gallon ziplock bag. Spray popcorn lightly with olive oil.
  3. Sprinkle with desired amount of cheese and enjoy!

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Smoked Paprika, Rosemary, and Olive Oil Popcorn 

Ingredients:

  • 1/4 c unpopped popcorn
  • olive oil spray
  • 1-2 tsp smoked paprica
  • 1 tsp rosemary
  • Salt to taste

Instructions:

  1. Pop your popcorn!
  2. Put popcorn into a gallon ziplock bag. Spray popcorn lightly with olive oil.
  3. Sprinkle with spices and shake bag until dispersed. Test and adjust to taste.

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Summer Vegetable Ravioli Salad

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A time saving weeknight dinner to save for the upcoming back to school nights! The simplest of recipes: frozen ravioli, steamed fresh summer vegetables, bottled pesto, and parmesan cheese. So yummy, nobody will believe that it only took minutes! Leftovers make great cold lunches too!

A time saving weeknight dinner to save for the upcoming back to school nights! The simplest of recipes: frozen ravioli, steamed fresh summer vegetables, bottled pesto, and parmesan cheese. So yummy, nobody will believe that it only took minutes! Leftovers make great cold lunches too!

 

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I have alluded to the fact that I often avoid the traditional grocery store when it comes to buying food, especially produce.  I did my time working at a grocery store after college, and as someone who has worked the back end of a produce department, I’m really not impressed.

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I started using a national produce co-op called Bountiful Baskets about five months ago.  The co-op is saving us money while encouraging us to eat more produce.  It is not local, but at least it is generally fresher and better quality than my local grocery store produce. My goal is to finish the co-op produce within the week to ensure that we’re getting enough fruits and vegetables in our diet. The co-op basket is often the inspiration for recipes that I come up with that week.

I’m not getting money for representing the co-op or anything. I just think their service is good and worth mentioning.  (Note to local readers: they normally deliver to Manhattan, but the local coordinators took a break for the summer, so I had to pick it up in Junction City the last couple of months.)

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The other night I just tossed a few of our co-op vegetables into the steamer basket and pulled some cheese ravioli out of the freezer. The entire dish only took about 3 minutes plus the amount of time it takes to boil water.  Way easy.

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So simple! So pretty!

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Sooooooo yummy!

Ingredients

  • 3 c summer vegetables, chopped. I used yellow squash, bok choy, and broccoli, but sweet potato, cauliflower, peppers, kale, spinach or other types of squash would also be yummy.
  • One bag of frozen cheese ravioli
  • 1/2 c Parmesan cheese
  • 2 tbsp pesto
  • Salt and pepper

Instructions

  1. Put a large pot of water on the stove on high and bring to a boil for the ravioli.
  2. Chop the vegetables.  Add an inch of water to the bottom of a medium pan with a steamer basket. Add vegetables to basket and bring to boil. Steam until desired texture is achieved.
  3. Add ravioli to boiling water and cook per package instructions or until all the ravioli begins to float.
  4. Drain ravioli and return to pan. Add steamed vegetables, cheese, pesto to pan and gently stir to combine. Salt and pepper to taste.
  5. Serve immediately. Serves 4

Optional tip: spoon leftovers into small containers to use as lunches throughout the week! Leftover ravioli salad is great cold too!

Have you ever tried a meat or produce co-op before?  I’d love to hear your thoughts!  The comments are open!