Turkey · Italian-American · 25 min
Italian Inspired Turkey-Ricotta Pita Pizza with Zucchini & Spinach
- 25 min
- 2–6 servings
- 694 kcal / serving
A light, crusty pita base topped with turkey, ricotta, zucchini, and spinach. The mix of savory tomato and fresh basil makes weeknights easy and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ small pkgfresh basil
- ¾ lbground turkey
- ½ (15 oz) pkgricotta cheese
- ½ (8 oz) cantomato sauce
- 2whole grain pitas
- 1 mediumzucchini squash
From the pantry: crushed red pepper, extra virgin olive oil, garlic powder, Italian seasoning, onion powder, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring spoons · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey · zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ small pkgfresh basil
- 1 mediumzucchini squash
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- ½ (15 oz) pkgricotta cheese
Bakery & bread
- 2whole grain pitas
Pantry & dry goods
- ½ (8 oz) cantomato sauce
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkgs |
| tomato sauce | ½ (8 oz) can | 1 (8 oz) can | 1 ½ (8 oz) cans |
| whole grain pitas | 2 | 4 | 6 |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and set a sheet pan inside to warm.
- Wash and dry the produce, then dice the zucchini and slice the basil.
- Warm a skillet over medium-high heat, add a bit of oil, and cook the zucchini and ground turkey with the spices until the turkey is browned and the zucchini is tender, about 5 minutes.
- Scatter pitas on a separate sheet pan and place in the oven, flipping halfway, until the pitas are just crisp, about 5 minutes.
- Roll up the basil leaves, slice into ribbons, and set aside.
- Stir the tomato sauce with half the basil into the turkey mixture and fold in spinach in batches until wilted; remove from heat.
- Spread ricotta on the pitas, layer with the turkey mixture, top with remaining ricotta, bake until warmed through, about 5 minutes, then finish with the remaining basil and cut into wedges.
Two tips
- Prep the zucchini and basil while the skillet heats to save time.
- Leftover filling can be reheated and served over extra spinach or tucked into another pita.
Nutrition per serving
- Calories
- 694 kcal
- Protein
- 55 g
- Carbs
- 48 g
- Fat
- 34 g
- Fiber
- 8 g
- Sodium
- 516 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.