Pitas are very versatile and should not be restricted to their traditional pocket use. This “pit-sa” pizza is a tasty addition to this recipe collection.
4 tablespoons olive oil, plus more for drizzling
2 leeks, washed and thinly sliced, the white and light green parts
2 cloves crushed garlic
4 cups sliced mushrooms
8 tablespoons ricotta
Heat oven to 425 degrees. Heat 4 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender. Increase heat slightly, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes.