VEGGIE PITA PIZZA
Pita Pizza is a quick snack or meal that can be customized to your liking!
Provided by Mindy Pretner
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
- Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 39.9 g, Cholesterol 44.2 mg, Fat 18 g, Fiber 2.6 g, Protein 19.7 g, SaturatedFat 8.1 g, Sodium 1155.9 mg, Sugar 2.8 g
QUICK PITTA PIZZAS
Kids will love this quick supper. Experiment with different toppings such as sweetcorn and ham
Provided by Good Food team
Categories Main course, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.
- Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.
Nutrition Facts : Calories 565 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 3.56 milligram of sodium
PITA PIZZA
As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
Provided by DENVERCHERYL
Categories Trusted Brands: Recipes and Tips Sparkle
Time 13m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
- Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g
VEGGIE PITA PIZZA
You can have this pizza on the table quicker than you can place an order for take-out pizza, and it's designed especially for two!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14m
Number Of Ingredients 9
Steps:
- Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates.
- Place zucchini and onion in 2-cup microwavable casserole. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes or until tender. Stir in tomatoes, olives, salt and basil.
- Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on High 45 to 60 seconds or until hot. Cut into wedges.
SUPER HEALTHY VEGGIE PITA PIZZA
I made this up in a hurry one night and it's become one of our very favorite suppers. This is so easy, so fast and looks so pretty you can serve it to company or as appetizers. You could easily vary the veggies according to what you have on hand. Quantities are for one individual size pizza; multiply according to number you want to serve.
Provided by hotdishmama
Categories Vegetable
Time 15m
Yield 1 pizza, 1 serving(s)
Number Of Ingredients 9
Steps:
- Put pita bread on baking sheet. Brush with olive oil and sprinkle with garlic salt. Place tomato slices on pita bread, top with olive slices. Cover with sliced spinach and artichoke hearts. Sprinkle with italian seasoning and sprinkle cheese evenly over pita. Bake at 400 degrees for about 10 minutes. Slice into quarters and enjoy!
Nutrition Facts : Calories 471.7, Fat 18, SaturatedFat 8.3, Cholesterol 44.2, Sodium 751, Carbohydrate 62.3, Fiber 42.8, Sugar 7, Protein 27.4
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PITA PIZZA WITH HUMMUS {HEALTHY
From wellplated.com
Estimated Reading Time 5 mins
- Preheat theoven to 425 degrees F. Arrange 4 pita bread rounds on a baking sheet lined with parchment paper or a silicone baking mat. Spread each pita with desired amount of roasted garlic spread (I used about 1 1/2 tablespoons). Set aside.
- In a large bowl, toss the zucchini and yellow squash slices with the dressing. Add the tomatoes to the bowl, and toss gently again. Arrange the veggie slices on top of the prepared pitas. Sprinkle with mozzarella cheese.
- Bake the pita pizzas for 8 minutes, until lightly crisp and the cheese is melted. Let cool slightly, garnish with basil or parsley as desired, slice, and serve.
EASY PITA PIZZA RECIPE (WITH 8 VARIATIONS)
From pickyeaterblog.com
Ratings 6Calories 277 per servingCategory Main Course
- Top 1 pita bread with 1-2 Tbsp sauce, and a handful of each of the veggies (use as much as you like – the more veggies, the more fiber and nutrients are on your pizza!) I like to use a ton of veggies.
- Top with 1/4 cup of cheese, or less depending on how much cheese you like (1/4 cup is about 100 calories)
- Heat the pizzas in a toaster oven until the cheese melts. Alternatively, if you don’t have a toaster oven, you can heat the pizzas under a broiler at 350 degrees until the cheese melts (or in your regular oven at 350 degrees).
VEGGIE PITA PIZZA - TRIED AND TRUE RECIPES
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- Preheat your oven to 350 degrees. Cover your baking sheets with parchment paper, foil or silicone mats.
- Add diced peppers and onion to the skillet, sprinkle with the garlic powder and stir. Cook until the peppers and onions are slightly tender, and then add in the mushrooms. Cook until everything is tender, stirring occasionally.
- Place the pita pockets on your baking sheet and cover evenly with the sauce, veggie mixture and mozzarella cheese. Sprinkle with parmesan cheese (optional).
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- To a blender or food processor add the basil, walnut pieces, garlic, lemon juice, Parmesan, salt and pepper. Pulse together until coarse. With the blender still running, slowly drizzle in the olive oil until all of it is combined and the pesto is smooth. Stop the blender and scrape down the sides as needed.
- Heat a large skillet over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil. Add the peppers, zucchini and salt and cook for 4-5 minutes, until starting to sweat and soften. Add the sliced cherry tomatoes and sauté another 1-2 minutes. Turn off the heat and set aside.
- Assemble the pizzas: Spread 2 tablespoons pesto over each pita, leaving room at the edge for a crust. Top each pita with 1 tablespoon shredded mozzarella. Top with peppers, zucchini and tomato. Top each pita with another tablespoon of mozzarella.
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