Peachy Pita Pizzas

1. 1

   Preheat toaster oven or oven to 400u00b0F. Lightly oil both sides of the mini pitas with coconut oil. Bake oiled pitas at 400u00b0F for 5 to 8 minutes until the pitas are warmed and lightly crispy. Allow pitas to cool for 3 or 4 minutes before topping.

2. 2

   While the pitas bake mix together the ricotta cheese, lemon juice and cinnamon.

3. 3

   To make pizzas, spread cooled pitas with raspberry preserves. Top preserves with ricotta cheese mixture spreading evenly over the entire pita. Layer peach slices and top with blueberries. Sprinkle pitas with raw almonds just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.