Chipolata and Spinach Pita Pizza


  • 1 Pack Perfectly Balanced Beef and Carrot Chipolatas
  • 8 whole wheat pita bread
  • 1 can diced tomatoes
  • 1/2 teaspoon ground oregano
  • 6 tablespoons  low fat ricotta cheese
  • 1 cup green olives, halved
  • 1/2 cup Parmesan cheese, grated
  • 2/3 cup spinach leaves, torn


  1. Heat 1 tablespoon oil in a pan on low to medium heat. Cook chipolatas for 10-15 minutes turning frequently until fully cooked. Set aside. Slice when cooled.
  2. Place the pita breads on a large baking sheet. Top each pita with ΒΌ cup diced tomatoes. Spread evenly, then sprinkle with the oregano.
  3. Spread 3 teaspoons of ricotta cheese onto each pizza.
  4. Divide the Chipolatas, Olives, spinach and Parmesan cheese evenly between the pita breads.
  5. Bake until the cheese is melted and the edges of the pita are starting to brown, for about 8 to 10 minutes.
  6. Cut each pizza in quarters, serve.

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