Description
Crunchy whole wheat pitas are layered with a creamy cottage cheese blend, tangy marinara, melty mozzarella and Parmesan, then baked until golden. Topped with fresh basil and veggies, they’re a flavorful, protein-rich snack or appetizer.
Ingredients
- 12 mini whole wheat pita rounds
- 1 cup low fat cottage cheese
- 1/2 cup marinara sauce
- 1 cup shredded part skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small bell pepper diced
- 1 small tomato diced
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh basil
- 4 slices turkey pepperoni
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine cottage cheese, minced garlic, Italian seasoning, and black pepper.
- Spread about 1 tablespoon of marinara sauce onto each pita round.
- Spoon a heaping tablespoon of the cottage cheese mixture over the sauce on each pita.
- Top each pita with mozzarella, Parmesan, diced bell pepper, diced tomato, and a slice of turkey pepperoni.
- Arrange the pizza bites on the prepared baking sheet and bake for 10 to 12 minutes or until the cheese is melted and edges are lightly golden.
- Remove from the oven and sprinkle chopped fresh basil over the top.
- Allow to cool for a few minutes before serving.
Notes
- You can substitute bell pepper with other vegetables like spinach or mushrooms.
- For extra creaminess and protein, use full fat cottage cheese.
- Store leftover pizza bites in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or toaster oven to keep the pitas crisp.