How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mini Spinach and Cheese Pizzas?

You need 8 ingredients. The key ingredients include: 4 mini whole wheat pita bread, split (3 inches each), ½ cup part-skim ricotta cheese, ½ teaspoon dried oregano, 1 garlic clove, pushed through a garlic press, and more.

Is Mini Spinach and Cheese Pizzas suitable as vegetarian?

Yes, Mini Spinach and Cheese Pizzas falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Mini Spinach and Cheese Pizzas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Spinach and Cheese Pizzas Recipe

Name: Mini Spinach and Cheese Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 mini whole wheat pita bread, split (3 inches each); ½ cup part-skim ricotta cheese; ½ teaspoon dried oregano; 1 garlic clove, pushed through a garlic press; crushed red pepper flakes (optional); kosher salt & freshly ground black pepper; 10 ounces frozen chopped spinach, thawed and squeezed dry (use paper towels to help drain & dry); 12 pint bocconcini, halved (about 20 balls)

Try this homemade Mini Spinach and Cheese Pizzas recipe the whole family will love. Made with whole wheat pita bread, ricotta cheese, oregano and garlic…

This Mini Spinach and Cheese Pizzas relies on simple, everyday ingredients such as part-skim ricotta cheese and dried oregano. It comes together quickly and makes 4 servings, at about 107 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 mini whole wheat pita bread, split (3 inches each)
½ cup part-skim ricotta cheese
½ teaspoon dried oregano
1 garlic clove, pushed through a garlic press
crushed red pepper flakes (optional)
kosher salt & freshly ground black pepper
10 ounces frozen chopped spinach, thawed and squeezed dry (use paper towels to help drain & dry)
12 pint bocconcini, halved (about 20 balls)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
107 kcal
Category
Vegetarian

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