Vegetable Topped White Pita Pizzas Food

GREEK PITA VEGGIE PIZZAS

Steps:

• Place pita breads on an ungreased baking sheet; spread with spaghetti sauce. Top with remaining ingredients., Bake at 350° for 8-12 minutes or until cheese is melted. Serve immediately.

PITA PIZZAS WITH VEGGIES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the tomato puree, half each of the grated carrot and zucchini, 1 tablespoon olive oil, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Lay out the pitas on the baking sheet and brush with the remaining 1 tablespoon olive oil. Spread the tomato-vegetable sauce almost to the edges of the pitas. Sprinkle with the mozzarella and Parmesan. Top with the baby bell peppers and remaining carrot and zucchini. Sprinkle lightly with more oregano.
• Bake until the edges of the pitas are browned and crisp and the cheese is bubbling, about 15 minutes. Transfer the pitas to a cutting board and cut into wedges.

JUST VEGGIN' PITA PIZZA

Steps:

• Heat grill to medium-high heat.
• Toss vegetables with dressing. Grill 5 to 8 min. or until crisp-tender, turning occasionally. Remove from grill. Cut peppers into thin strips; cut zucchini and onions into 3/4-inch pieces.
• Mix cream cheese and pesto; spread onto pitas. Top with vegetables and shredded cheese.
• Grill 3 to 5 min. or until shredded cheese is melted.

VEGETABLE PITA PIZZAS

Steps:

• Halve the pita loaves horizontally to form 4 rounds, arrange the rounds, rough sides up, on a baking sheet, and brush the tops lightly with the additional oil. Sprinkle the rounds with salt to taste and toast them in the middle of a preheated 350°F. oven for 5 minutes, or until they are pale golden and crisp. Sprinkle half the mozzarella onto the rounds and bake the rounds for 1 minute, or until the mozzarella is melted. While the rounds are toasting, in a large skillet cook the onion and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened, add the bell peppers, and cook the mixture, stirring, for 4 minutes, or until the peppers are softened. Add the zucchini, the mushrooms, the oregano, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the zucchini is softened. Stir in half the remaining mozzarella and divide the mixture among the rounds, mounding it slightly. Top the rounds with the remaining mozzarella, the tomato, the basil, and the Parmesan and broil the rounds under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheeses are melted and bubbly.

MARGHERITA PITA PIZZAS

Steps:

• Place pita breads on an ungreased baking sheet; brush with oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning. , Bake at 425° for 10-12 minutes or until cheese is melted. Top with basil.

QUICK PITTA PIZZAS

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.

VEGGIE PITA PIZZA

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.