Peachy Pita Pizzas

• 4 Whole Wheat Mini Pitas
• 1/2 teaspoons Coconut Oil
• 1/4 cups Whole Milk Ricotta Cheese
• 1/4 teaspoons Lemon Juice
• 1/16 Teaspoon Ground Cinnamon
• 1 Tablespoon Raspberry Preserves
• 2 Large Peaches, Pitted And Thinly Sliced
• 2 Tablespoons Fresh Blueberries
• 1 Tablespoon Sliced Raw Almonds

1. Preheat toaster oven or oven to 400u0b0F. Lightly oil both sides of the mini pitas with coconut oil. Bake oiled pitas at 400u0b0F for 5 to 8 minutes until the pitas are warmed and lightly crispy. Allow pitas to cool for 3 or 4 minutes before topping.
2. While the pitas bake mix together the ricotta cheese, lemon juice and cinnamon.
3. To make pizzas, spread cooled pitas with raspberry preserves. Top preserves with ricotta cheese mixture spreading evenly over the entire pita. Layer peach slices and top with blueberries. Sprinkle pitas with raw almonds just before serving.

whole wheat mini, coconut oil, milk ricotta cheese, lemon juice, ground cinnamon, raspberry preserves, peaches, fresh blueberries, almonds

Taken from tastykitchen.com/recipes/breakfastbrunch/peachy-pita-pizzas/ (may not work)