Pita Pizza With Spinach - Healthier Version

Pork Foodservice
Pita Pizza With Spinach - Healthier Version


2 1/2 pounds pork sausage crumbles (fully cooked)
3/4 tablespoon thyme (dried)
3/4 tablespoon basil (dried)
3/4 tablespoon oregano (dried)
1 1/2 tablespoons garlic (diced)
3 quarts ricotta cheese
1 1/3 cups italian salad dressing (low calorie)
5 pounds spinach (fresh, washed, chopped)
1/4 cup olive oil
25 whole wheat pita bread
3 quarts pizza sauce
1 1/2 cups parmesan cheese (grated)
4 pounds mozzarella cheese (part skim milk, shredded)
3 1/2 cups tomatoes (washed, cored, diced)


1Sauté pork, spices and garlic in a large skillet, distributing the seasoning throughout the crumbles to blend flavors.
2Place ricotta cheese and Italian dressing in a large bowl. Mix well.
3Fold in the spinach.
4Split pita bread into individual rounds.
5Brush the smooth side of the round with oil.
6Place rounds on a baking sheet, smooth side down.
7On each round,
8Spread pizza sauce within ½ inch of the edges.
9Spoon spinach mixture over the sauce.
10Sprinkle each round with seasoned pork.
11Add chopped tomato
12Sprinkle with parmesan cheese.
13Top with mozzarella cheese.
14Bake in a convection oven preheated to 375° Fahrenheit for approximately 8 minutes or until the cheese is melted.
15The pizzas can be held, uncovered, at 140° Fahrenheit or higher, but they are best served immediately.
16Place pizzas on clean sheet pans. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40° Fahrenheit within 4 hours.
17Reheating CCP: Reheat product to 165° Fahrenheit or higher for at least 1 minute. Hold at 140° Fahrenheit or higher to serve.
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