- 1 medium Pitta Bread
- 1/2 cup Perfect Italiano Smooth & Creamy Ricotta
- 1/4 tsp ground cinnamon
- 2 figs, quartered
- 2 dates, torn into quarters, seeds removed
- 2 tbsp natural shelled pistachios, chopped
- 6-8 mint leaves
- Honey, to drizzle
| - Preheat oven to 250°C
- Spread the pitta base with half of the Perfect Italiano Smooth & Creamy Ricotta. Sprinkle over cinnamon on top of ricotta. Place dates and figs on top to evenly cover base
- Place the pizza in the oven for 8-10 minutes or until the figs have softened and base is crispy. Remove from the oven, scatter over pistachios and mint, dollop spoonful's of remaining Perfect Italiano Ricotta and drizzle with honey. Serve immediately
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