I’m all about quick, easy and convenient dinners, especially after having cooked for clients all day. For those nights following exhausting days, we absolutely love these whole wheat pita pizzas, and they’re a total no brainer.
I keep whole wheat pitas in the freezer and let them thaw on the counter top (or pop them in the microwave for 30 seconds wrapped in a dish towel). I top them with sauce (store bought or homemade), three different cheeses and some green veggies. Then I get them into a super hot oven for a few minutes.
Serve theses pizzas with a simple salad, hummus/carrots or fresh fruit, and you’ve got a satisfying and healthy meal ready in less than 25 minutes. Plus, you can obviously customize the toppings however you’d like, the method stays the same, so making these pita pizzas is a great way to use up any leftover veggies and cheeses in the fridge.
Three-Cheese Whole Wheat Pita Pizzas
Serves: 4 Start to Finish: 25 minutes
12 oz bag broccoli florets, cut into small bite size pieces
or 3 cups shaved brussel sprouts
or cut-up veggies of choice
sea salt, fine grain
4 6″ whole wheat pitas (white pita works too but I prefer whole grains)
1 1/3 cups marinara sauce (I like homemade or Raos brand)
1/2 cup shredded mozzarella cheese
2 ounces goat cheese or feta, crumbled
1/4 cup grated parmesan cheese
Shortcut Side Dish Ideas
baby carrots & hummus
fresh red grapes
pre-washed baby greens & simple vinaigrette
Preheat oven to 450 degrees.
Toss vegetable of choice with 1 tablespoon olive oil and 1/4-1/2 teaspoon salt. Spread onto a baking sheet. Roast for 3-4 minutes.
Meanwhile, set up a baking sheet and lay out the pita breads. Spread 1/3 cup sauce onto each of the pitas. Top each with a couple tablespoons of mozzarella and 1/2 ounce crumbled goat cheese or feta.
When vegetables are out of the oven, divide equally between pizzas. Sprinkle each pizza with 1 tablespoon parmesan and season each with a pinch of salt.
Bake for 12-15 minutes or until the cheese and veggies are browning and the pitas are firm and crispy.
3 thoughts on “Shortcut Cooking: Three-Cheese & Veggie Pita Pizzas”
When it comes to pizza, it is important to roam outside of your comfort zone ( I was a Pizza chef in a previous life). I like this, bold! I made a pizza the other day with sliced onions, shredded curly kale and Morbier cheese ( like Raclette)… I love your idea!
Pizza is so fun to play around with! I totally agree, great things happen outside of your comfort zone. Your combo of kale, onions and raclette sounds scrumptious. Keep me posted if you land on any other great topping combos.
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Will do 😉