QUICK AND EASY PITA BREAD PIZZA
You make my heart so warm and fuzzy. I am so blown away by the responses I received after Tuesday’s post. You’ve reaffirmed what deep down, I already knew: That this is a community of amazing people who care deeply, love fiercely, and will stand for no BS.
I am so freaking proud of you and the work you’re already doing to make the world a little bit better. Thank you to the moon and back for sharing your stories with me over the past few days. I love you – madly and truly – and I am so hashtag blessed to know you, whether we’re standing together at a protest or simultaneously drooling over pizza from opposite sides of the country.
- But this IS pizza-LIKE. So I think it counts.
- Also, it involves whole wheat pita bread.
- And ALL OF THE TOPPINGS.
And is ready in less than 20 minutes so you can get back to calling your senators and doing your taxes and then getting a little wine drunk while you watch the new Beauty and the Beast trailer 1095019858 times because you’re sick of acting like a grownup.
…Not that I do that.
Basically, the instructions are this: Put some stuff on a pita pocket. Cover it with cheese. Bake until cheese melts. Do a happy dance. The end.
BUT BUT BUT: The combinations of these particular quick and easy pita bread pizzas are pretty much wonderful.
There’s a quick margarita pizza (because cheese + basil + tomatoes = everything), a pesto + chicken + parmesan number (yay) and a Greek-inspired pizza that I totally and 100% ripped off from my friend Elizabeth, after she made us something similar a few months ago.
This is the perfect “we-have-nothing-for-dinner” dinner, and it’s easy to make a few different varieties so that everyone gets a couple of unique slices.
…or, y’know, so that you have five different mini pizzas all to yourself. You do you.
PREPARATION
Heat the oven to 375 degrees F.
Lay pita bread rounds in a single layer on a large baking sheet. They won’t rise or expand, so you can place them quite close together on the baking sheet if you need to.
Choose your pizza! You can make all three of the combinations above, or just choose one or two, or add your own favorite pizza toppings! This is kind of a no-recipe recipe, so there aren’t too many instructions.
Top each pita bread round with your desired toppings. If you’re making the margarita pita bread pizza, leave the basil leaves off until AFTER the pizza is baked, and then add them at the last minute so they don’t wilt!
Bake pita bread pizzas at 375 degrees F for 10-15 minutes until pita bread has lightly crisped, toppings are heated through, and cheese has just melted.
Slice pitas into quarters and serve immediately.
FOR THE MARGARITA PIZZA
2 whole wheat pita bread rounds
2 tsp. olive oil
3 oz. fresh mozzarella cheese
10 cherry tomatoes, halved
fresh ground black pepper, to taste
6 fresh basil leaves, for garnish
NUTRITION INFORMATION
Serving Size: 1 (93 g)
Servings Per Recipe: 4
Calories 140.4
Calories from Fat 104
75%
Total Fat 11.7 g
17%
Saturated Fat 4 g
20%
Cholesterol 18.8 mg
6%
Sodium 34.9 mg
1%
Total Carbohydrate 4.7 g
1%
Dietary Fiber 0.8 g
3%
Sugars 1.4 g
5%
Protein 5 g
10%
FOR THE GREEK PIZZA
2 whole wheat pita bread rounds
1/3 cup plain hummus
1/2 cup fresh spinach, roughly chopped
2 Tbsp. sliced black olives
1/3 cup crumbled feta cheese
NUTRITION INFORMATION
Serving Size: 1 (118 g)
Servings Per Recipe: 6
Calories 176.8
Calories from Fat 121
68%
Total Fat 13.4 g
20%
Saturated Fat 6.5 g
32%
Cholesterol 35.8 mg
11%
Sodium 1025 mg
42%
Total Carbohydrate 5.6 g
1%
Dietary Fiber 1.1 g
4%
Sugars 3.1 g
12%
Protein 9.2 g
18%
FOR THE PESTO CHICKEN PIZZA
2 whole wheat pita bread rounds
1/3 cup basil pesto
2/3 cup cooked shredded chicken
1/2 cup shredded parmesan cheese
fresh ground pepper, to taste
NUTRITION INFORMATION
Serving Size: 1 (65 g)
Servings Per Recipe: 6
Calories 156.3
Calories from Fat 87
56%
Total Fat 9.7 g
14%
Saturated Fat 4.7 g
23%
Cholesterol 45.3 mg
15%
Sodium 200.4 mg
8%
Total Carbohydrate 2.8 g
0%
Dietary Fiber 0.4 g
1%
Sugars 1.1 g
4%
Protein 14.2 g
28%
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