6 whole-wheat pitas, crisped slightly in oven
2 cups fresh ricotta cheese (recipe follows)
1 to 1 1/2 cups marinara sauce
1/2 to 1 cup sundried tomatoes
1/2 to 1 cup sliced black olives
1/2 to 1 cup mushrooms
1/2 to 1 cup shredded Parmesan cheese
1/2 to 1 cup chopped tomato
Salt and pepper, to taste

Preheat oven to 350 degrees F.

Ladle marinara sauce over cheese. Spoon and spread ricotta cheese mixture onto crisped whole-wheat pitas. Sprinkle sundried tomatoes, olives and mushrooms. Add Parmesan cheese. Top with chopped tomato and black pepper grind.

Bake in oven for 10-12 minutes or until Parmesan cheese has melted.

Note: Use any combination of ingredients you prefer including onions, green pepper, garlic, turkey sausage, turkey bacon. Amounts may vary according to personal preference.

Ricotta Cheese

1/2 gallon whole milk
1/4 cup distilled white vinegar
1/2 bunch basil, leaves cut into thin strips
Salt and pepper, to taste
Splash extra virgin olive oil

In a saucepan, bring milk to a low simmer. Add vinegar, and stir gently. Turn off heat and wait for the curds and whey to separate. When the whey (water) runs clear, pour mixture into a fine mesh strainer that is positioned over a bowl. Allow to drain completely. (For a firmer cheese, continue to strain and leave for an hour in the refrigerator.) Pour drained ricotta into separate bowl. Add basil strips to ricotta. Season with a splash of extra virgin olive oil, fresh ground pepper and salt, to taste.

Let the kids help you and make their own creation