Double Cheese Pita Pizzas

Recipe courtesy of Melissa Gaman and Cooking Channel. We swapped out ricotta cheese with low-fat cottage cheese for these quick weeknight white pizzas. It tastes cheesy and has just a fraction of the fat and calories. Original recipe: http://www.cookingchanneltv.com/recipes/double-cheese-pita-pizzas.html

• Ready In: 30 mins
• Serves: 4
• Yields: 4 pitas

Ingredients

• 1  tablespoon  extra-virgin olive oil
• 4  ounces  Italian turkey sausage, removed from the casings
• 2  garlic cloves, grated
• 1 (10 ounce) package  frozen leaf spinach, thawed, squeezed dry and roughly chopped
• 1 1⁄4 cups  2% percent cottage cheese
• 4  whole wheat pita bread, preferably pocketless
• 1⁄4 cup  thinly sliced red onion (about 1/2 small onion)
• 4  ounces  shredded part-skim mozzarella cheese (about 1 cup)
• 1⁄2 cup fresh basil leaf, torn

Directions

1. Preheat the oven to 400 degrees F.
2. Heat 1 teaspoon of the oil in a medium nonstick skillet over medium heat. Add the sausage and cook, breaking up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Add the garlic and spinach and continue to cook until well mixed and the spinach is heated through, about 2 minutes. Remove from the heat.
3. Put the cottage cheese in the bowl of a food processor and puree until smooth. Lay the pita breads on 2 baking sheets and evenly brush with the remaining 2 teaspoons oil. Evenly spread with the pureed cottage cheese to the edge of each pita and then top with the sausage mixture, red onions and shredded cheese.
4. Bake until the pita is crisp around the edges and the cheese is melted, 12 to 15 minutes. Scatter with the basil.