Name: Peach-Blueberry Pita Pizza with Ricotta, Basil & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (170 g) pkgs blueberries; 1 small pkg fresh basil; 3 cloves garlic; 6 peaches; ⅓ cup pine nuts; ½ medium red onion; 1 ½ (425 g) pkgs ricotta cheese; 6 whole grain pitas; balsamic vinegar; black pepper; extra virgin olive oil; honey; salt

Peach-Blueberry Pita Pizza with Ricotta, Basil & Pine NutsPeach-Blueberry Pita Pizza with Ricotta, Basil & Pine Nuts — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (170 g) pkgs blueberries

1 small pkg fresh basil

3 cloves garlic

6 peaches

⅓ cup pine nuts

½ medium red onion

1 ½ (425 g) pkgs ricotta cheese

6 whole grain pitas

balsamic vinegar

black pepper

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Slice each quarter into ¼-inch thick wedges. Place in a medium bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half to the bowl with the peaches. (Reserve remaining basil for later use.)

Peel, halve, and slice onion lengthwise into thin strips. Peel and mince garlic. Add both to the bowl along with blueberries, pine nuts, oil, salt, and pepper, then stir to combine.

Divide pitas between two baking sheet pans. Spread each with ricotta, then top with the peach mixture.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake until peaches are tender and pizzas are warmed through, about 15 minutes.

When the pizzas are done, remove from the oven. Sprinkle with reserved basil, then drizzle with vinegar and honey. Cut into wedges.

To serve, divide pizzas between plates. Enjoy!

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