January Recipe

Winter Veggie Pita Pizza


1 cup Brussel sprouts, quartered

1 cup cubed butternut squash

2 tsp olive oil, divided

Sprinkle of Cinnamon

4 (6.5″) whole wheat pita bread rounds

1/2 cup part skim ricotta

1/2 cup chopped red onion

1 Tbsp. chopped fresh sage

8 tsp grated parmesan cheese

2 Tbsp. chopped pecans


  1. Toss Brussel sprouts with 1 tsp olive oil.  Spread evenly on a baking sheet.  Toss butternut squash with the remaining oil and cinnamon and spread on a second baking sheet.  Roast vegetables at 425F for 20 minutes, or until fork tender, stirring after 10 minutes.
  2. Spread 2 Tbsp. ricotta on each pita.  Spoon Brussel sprouts and butternut squash evenly onto pita rounds.  Divide red onion, sage, and pecans evenly and sprinkle on pitas.  Top each pita with 2 tsp parmesan.
  3. Bake pitas on a baking sheet at 425F for 5-7 minutes, or until cheese is melted. Serve immediately.