Servings: 4
2 whole-wheat pita pocket breads (about 6 inches in diameter)
1 tablespoon olive oil
1/2 cup part-skim ricotta cheese, divided
1 cup seedless red or black California grapes, thinly sliced or halved
2 teaspoons honey
1 teaspoon lemon juice
6 large or 12 small fresh basil leaves, cut into ribbons
Heat oven to 450 F. Line two baking sheets with parchment paper.
Slice pita pockets in half so each forms two rounds, creating four rounds total. Place pita rounds on baking sheets cut-side up and brush top of each with oil.
Spread 2 tablespoons ricotta cheese on each pita, leaving about 1/2-inch border around edges then arrange sliced grapes in single layer on top of cheese. Bake until edges are crisped and cheese is warmed, 5-7 minutes.
In small bowl, stir together honey and lemon juice until honey is dissolved.
When pizzas are done, drizzle each with about 1/2 teaspoon honey-lemon mixture. Sprinkle basil on top of pizzas. Serve immediately.
