Pizza
Pita Flatbread plus Asparagus and Herbed Cottage Cheese
Make your lunch a summertime treat with this straightforward and filling pita flatbread, topped with a creamy herbed cottage cheese spread and roasted asparagus.
At a glance
What stands out: Make your lunch a summertime treat with this straightforward and filling pita flatbread, topped with a creamy herbed cottage cheese spread and roasted asparagus.
How long it takes: 35 minutes
Equipment you’ll need: small food processor, baking sheet
Servings: 4
pita flatbread pizza
Versatile. This whole wheat flatbread boasts crispy edges, creamy and flavorful cheese, and roasted asparagus. It’s straightforward enough to make, making it reliable for a nice lunch or speedy dinner, but it’s fancy enough that you could serve it to guests as an appetizer or for a brunch. (Our asparagus tart is a popular brunch choice, too!)
Shortcut crust. We use an ultra-thin whole wheat pita which makes a evenly crispy crust. (If you’re interest in making your own flatbread, try this recipe.)
Creamy spread. The “sauce” is actually a cheese-filled spread that consists of puréed cottage cheese (lots of great protein!) mixed with fresh herbs and sharp grated provolone cheese. You could substitute your favorite cheese. Mozzarella cheese would work well, but so would gouda or Swiss.
Crowned with roasted vegetables.We use asparagus which is readily available in spring and summer but choose any one of your favorite vegetables. Use whatever is in season, or whatever is in your refrigerator. Zucchini and summer squash would be awesome. Roasted grape or cherry tomatoes are tasty, and roasted mushrooms are always a good idea.
Choose the cooking method that works best for you. Make this pita flatbread in your oven if you’re making more than one but if you reduce the recipe to a single serving, it’s straightforward to pop the single pita flatbread in a toaster oven. For great flavor, bake them outside on your grill.
- Yield: 4
- Prep: 15 minutes
- Cook: 20 minutes
- Total: 35 minutes
Ingredients
- 2 cups chopped asparagus (bite-sized)
- 1 teaspoon olive oil
- 1 ½ cups low-fat cottage cheese (any type of cottage cheese will work)
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 ½ cups grated sharp provolone, divided (or any cheese you prefer)
- 3 tablespoons finely chopped fresh herbs (such as parsley, basil, chives, or dill, or a combination)
- 4 thin whole wheat pita breads (2 to 3 oz. each)
Method
- Preheat oven to 425°F.
- Toss asparagus with olive oil on a parchment-lined baking sheet. Season with salt and pepper, as desired. Roast asparagus in preheated oven for five minutes.
- Meanwhile, place cottage cheese in a blender and blend until smooth. Scrape blended cottage cheese into a medium-sized bowl. Stir in salt, pepper, 1 cup of provolone, and herbs. Stir until all ingredients are combined. Taste and add additional salt, if desired.
- Leaving oven on, remove asparagus from baking sheet and set aside. Arrange the pita breads on the baking sheet.
- Divide cottage cheese mixture evenly between pitas. Spread almost to the edges, leaving about a half-inch border of pita.
- Sprinkle asparagus over the cheese mixture. Top with remaining ½ cup of shredded cheese.
- Bake 10 to 15 minutes or until golden brown. Cut into wedges, and serve immediately, topped with additional fresh herbs, if desired.
Notes
Change up the veggies: Substitute whatever vegetable you have on hand, or like: tomatoes, mushrooms, zucchini, summer squash, bell peppers, broccoli, etc.
Cheese alternatives: You could substitute another kind of cheese for the sharp provolone, such as mozzarella, cheddar, etc.
Bread alternatives: Instead of pita bread, you could use flatbread, naan, or lavash.
Grill: Bake outside on the grill, if desired. Preheat your grill to medium low, place the pizzas directly on the grill grates. Close the lid and grill for 5 to 10 minutes or until cheese is melted and lightly browned.
