Makes 4 snack-size or 2 meal-size servings.
1 whole wheat pita pocket, about 6 inches in diameter
2 tablespoons extra virgin olive oil, divided
4 ounces creamy goat cheese
1/2 cup seedless Chilean red and/or black grape halves
1 teaspoon fresh lemon juice
1/2 teaspoon maple syrup
16 fresh mint leaves
Preheat oven to 375 F.
Gently slice pita in half and separate into 2 rounds. Place pita rounds on a baking sheet (insides up) and brush with 1 tablespoon olive oil.
Crumble and scatter goat cheese onto the pita halves, leaving a little border of naked pita around the edges, then nestle grapes on top of, and around, the crumbled goat cheese.
Bake pita pizzas for 10 minutes, or until the cheese is warm and pita is crisp.
In a small bowl or little jar, whisk together 1 tablespoon olive oil, lemon juice and maple syrup.
Sprinkle fresh mint leaves on top of the cooked pizzas, and drizzle with some of the maple-lemon dressing.
Eat right away.
Recipe courtesy of Fruits from Chile.