Whole Wheat Pita Pizza with Cheese, Mushrooms & Fresh Herbs

Here's a more grown up version of our family's favorite pita pizzas. White pizza is one of my all time favorites. I like to change up the ingredients every time I make it for myself. This one gets lots of flavor from fresh oregano, rosemary, basil and thyme.

Whole Wheat Pita Pizza with Cheese, Mushrooms & Fresh Herbs
makes 2

2 whole wheat pita breads
2/3 cup shredded cheese. I used Sargento
Artisan Blends Mozzarella & Provolone &
Double Cheddar - 1/3 c. of each
1c. white button mushrooms, sliced
olive oil
fresh herbs such as basil, oregano, rosemary and thyme
1 tbsp. minced garlic
1/2 c. ricotta cheese

Lay the 2 pita breads on a baking sheet. Divide  and sprinkle 1/3 c. shredded cheddar cheese over both pitas. Set aside.

Thoroughly wash the fresh herbs. Pat dry with paper towels. Finely chop herbs and set aside.

In a frying pan, add 2 tbsp olive oil. Add mushrooms. Saute mushrooms in oil until soft, stirring in herbs and garlic during the last 2 minutes of cooking.

Divide the mushrooms mixture between the two pitas, covering both to the outer edges.

Divide and sprinkle 1/3 c. shredded mozzarella and provolone cheeses on top of the pitas.

Using a teaspoon, drop the ricotta into 6 small circles on each pita. I used a butter knife to lightly draw lines in the cheese, dividing the pitas into 6 pieces. The end point of each piece got a dollop of ricotta cheese.

Bake at 450* for 8-10 minutes.