Turkey Ricotta Pita Pizzas
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $17.00
- Nutrition
- 480 cal · 40g protein
- quick
- kid-favorite
- high-protein
🍳 2 pans + 1 bowl · Picky-eater safe bet: cheese
Turkey Ricotta Pita Pizzas is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $17 in groceries. You'll need 2 pans + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground turkey
- 4 count whole grain pitas
- 1 can tomato sauce
- 1 cup ricotta cheese
- 2 count zucchini
- 5 oz baby spinach
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 package fresh basil
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Slice the zucchini into thin half-moons.
- Heat the olive oil in a large skillet over medium-high heat. Cook the raw turkey with the Italian seasoning, garlic powder, salt, and pepper, breaking it up, for 6-7 minutes until no pink remains and it reaches 165°F.
- Scoop about 1/4 of the cooked turkey into a bowl for the picky eater's pita. Add the zucchini to the skillet and cook 3 minutes, then stir in the spinach until wilted, about 1 minute.
- Set the pitas on a sheet pan. Spread each with tomato sauce, then top with the turkey mixture and spoonfuls of ricotta.
- Bake 8-10 minutes until the pitas are crisp at the edges and hot through.
- Tear basil over the top and cut into wedges.
- For picky eaters, make one pita with just sauce, the plain turkey, and ricotta.
- Make ahead: cook the turkey mixture up to 2 days ahead and refrigerate, then top the pitas and bake when ready.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 39 g
- Fiber
- 6 g
- Sugar
- 2 g
- Fat
- 18 g
- Saturated fat
- 6 g
- Sodium
- 800 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop