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
- 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.
- 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.
- Bake pitas on a baking sheet at 425F for 5-7 minutes, or until cheese is melted. Serve immediately.