Have you noticed I have a thing for flatbreads? There’s a reason. With the 9-carb Joseph’s pitas, they’re just such a secret weapon for building filling, satisfying meals. The macros end up rivaling a big salad, only you can pile all the goodies atop a couple of heavenly, carby rounds. Hard to beat.
These Easy Ricotta BBQ Pork Flatbreads are tasty and pizza-y…. but you can go crazy and pile them a mile high with arugula to make them both flatbreads AND massive salad like me if you like! They are one of the many ways we like to use our leftover FAVORITE brown sugar spiced grilled pork tenderloin. The one we grill up most Sunday’s intentionally make 3 times more than we’ll eat so we can use it in crunch wraps, salads, and flatbreads all week!
A few other flatbreads to try, once they become a staple for you too:
- Chicken, Bacon, Peach, and Blue Cheese Flatbread
- Super Skinny Greek Flatbread Pizza
- BLT Salad Flatbread
These ricotta bbq pork flatbreads are delicious served crispy or soft. I love mine soft, so I just bake it for a few minutes after all the toppings are on. You want to cook just long enough to heat everything up without recooking your pork (because nobody likes the flavor of re-cooked.) If you like it crispy, crisp it up in a pan before building, or throw your pita in the oven and bake it by itself for a few minutes before continuing on with the recipe.
In my opinion, one of the best toppings in all of the land, for flatbreads, sandwiches, burgers, ANYTHING…. is caramelized onion. Caramelizing them takes this recipe up a notch, but if you’re whipping up the flatbreads for lunch and don’t already have them on hand (from last night like I often do), just use some thin sliced raw onion! Still great.
After the flatbreads are baked, add some fresh arugula, avocado, and cilantro. Drizzle on a little extra BBQ sauce for good measure! I recently found the zero-sugar option by Kinder and at 4 carbs per serving… so you can really go for it.
How to Make Your BBQ Pork Flatbreads
Preheat your oven to 350 degrees. While your oven is heating, prep your flatbread toppings. Chop your bbq pork, pineapple (I chop a handful of fresh pineapple, but canned works too), onion, jalapeño, and avocado.
Once all your toppings are ready to go, place your two pitas on a baking sheet. Spray your pitas with a little olive oil and sprinkle with salt.
Thaw your garlic cube (or use minced garlic) and then stir the garlic into your ricotta. Spread the garlicky ricotta over your two pita breads.
Top with your chopped bbq pork, pineapple, and caramelized/fresh onion. Raw onions work just fine for this recipe! However, if you’re up for the quick task, cook your thinly sliced onions over medium heat, covered but stirring often, with a pinch of salt and a little oil spray for 10-30 minutes until very soft and caramelized.
Add on your few slices of fresh jalapeño and drizzle about a tablespoon of bbq sauce over each flatbread. Sprinkle with some reduced-fat blue cheese (use low-fat feta, or mozzarella if you hate blue!) and bake for five minutes. This will warm up everything without re-cooking your pork, and your flatbreads will be soft.
After the five-minute bake, top your flatbread with avocado, arugula, and cilantro. Feel free to add your own additional bbq sauce and enjoy!
What You’ll Need for Your BBQ Pork Flatbreads
- Joseph’s pitas
- Part skim ricotta
- Pork tenderloin
- Caramelized onion (use raw if you don’t keep them on hand like me!)
- Fresh jalapeño
- Low or No sugar BBQ sauce (I’m loving the Kinders Zero Sugar for just 4 carbs/2 Tbsp)
- Reduced-fat blue cheese
- Fresh cilantro
I hope these ricotta bbq pork flatbreads are a hit for your family. This recipe could easily turn into a build-your-own pita, so your kids can choose what toppings they want or don’t want. We pull out the Sweet Baby Rays for them and all’s well.
Just another quick and easy meal the whole family can enjoy, that still allows me to nail my macros.
For lots of daily food ideas (and also rambles about who knows what) follow me on Instagram @lillieeatsandtells.
Easy Ricotta BBQ Pork Flatbreads
- 2 Joseph’s pitas they should be 9 carbs a piece, they have different options so check the label!
- ¼ cup part skim ricotta 60 g
- ½ clove of garlic half a frozen cube
- 2 oz grilled pork tenderloin chopped (60 g)
- Handful of pineapple chopped small (30 g)
- A pinch of caramelized onion use raw if you don’t keep them on hand like me! (15 g)
- A few slices of fresh jalapeño
- 2 Tbsp low sugar BBQ sauce I’m loving the Kinders Zero Sugar for just 4 carbs/2 Tbsp
- 2 tsp reduced-fat blue cheese 10 g (I find one by the brand Treasure Cave)
- ¼ of an avocado 28 g
- Fresh cilantro
- Preheat oven to 350.
- Place two pitas on a baking sheet, spray with a little olive oil spray and sprinkle with salt. Stir ricotta with garlic (thaw the cube first… you can even microwave for just five seconds or so.) Spread garlicky ricotta over the two pitas.
- Top with pork, pineapple, and caramelized onions if you’ve got them. If not, raw onions will still be good! If you’re up for the quick task, just cook thinly sliced onions over medium heat, covered but stirring often, with a pinch of salt and a little oil spray for 10-30 minutes until very soft and caramelized. If we’re in a hurry, we cook hot and still enjoy more of a grilled onion.
- Top with a few slices of fresh jalapeno, and drizzle about a Tbsp of bbq sauce over each pita. Sprinkle with reduced fat blue cheese, and bake for 5 minutes. This will get everything warm without re-cooking your pork, but your pitas will be soft. I love them like this, eaten more like a pita. But if you want them crispy so you can pick it up like pizza, bake your pita before you top, or crisp it up on a warm skillet before building.
- Top flatbreads with fresh avocado, arugula, and cilantro. Feel free to add your own additional BBQ sauce! I like to cover mine in arugula, with a little extra BBQ sauce so you can’t even see my pitas. MORE FOOD.