Easy Ricotta BBQ Pork Flatbreads
A quick and easy flat bread to whip up for lunch or an easy dinner.
Servings: 1
Calories: 401kcal
Ingredients
- 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
- Arugula
- Fresh cilantro
Instructions
- 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.
Notes
If you want a crispier flatbread, bake or crisp up your pita on a warm skillet before adding your toppings.
To make caramelized onions, 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.
To log, search “Lillie Eats and Tells Easy Ricotta BBQ Pork Flatbreads”
Nutrition
Serving: 2flatbreads | Calories: 401kcal | Carbohydrates: 39g | Protein: 34.9g | Fat: 15.5g | Fiber: 7g