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
PITA PIZZA, SPINACH, BROCCOLI, ONION, AND MUSHROOM
Make and share this Pita Pizza, Spinach, Broccoli, Onion, and Mushroom recipe from Food.com.
Provided by for the love of veg
Categories Cheese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Place pita bread on ungreased cookie sheet.
- Top with pizza sauce, mushrooms, onions, spinach, broccoli and cheese.
- Sprinkle on basil and oregano.
- Bake for 7-10 minutes at 375F.
- Sprinkle on parmesan cheese and crushed red pepper flakes (if using).
- Allow pizza to sit for 2-3 minutes after removing from oven before cutting into wedges.
Nutrition Facts : Calories 366.9, Fat 10.1, SaturatedFat 4.5, Cholesterol 23.9, Sodium 967.7, Carbohydrate 53.2, Fiber 5.4, Sugar 11.1, Protein 17.5
PEPPERONI PIZZA PITA
"With its no-fuss pita crust, this pizza makes a quick meal for one," says Jeannette Derner of Newport News, Virginia. "And if you're serving a family individual pizzas are perfect-everyone can choose their own toppings!"
Provided by Taste of Home
Categories Appetizers Dinner
Time 10m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Spread pizza sauce over pita bread. Top with pepperoni, mushrooms and cheese. Place on an ungreased baking sheet. Bake at 400° for 4-6 minutes or until cheese is melted.
Nutrition Facts : Calories 275 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 756mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
GRILLED PIZZA WITH GRILLED RED ONIONS AND FETA
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They'll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
Provided by Martha Rose Shulman
Categories pizza and calzones, main course
Time 30m
Yield 3 10-inch pizzas
Number Of Ingredients 7
Steps:
- Prepare a hot grill. Place the onions in a bowl and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Place a perforated grill pan on the grill and let it get hot, then add the onions and cook, tossing in the pan or stirring with tongs, for about 3 to 5 minutes, just until they soften slightly and begin to char. Remove from the grill and return the onions to the bowl.
- Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
- Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than 1/4¼ cup) and a layer of grilled sliced onions. Sprinkle with thyme and feta, and drizzle on a little more olive oil. Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza. The top should be hot and the bottom nicely browned. If the bottom is getting too dark but the pizza still needs a little more time, move it to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 11 grams, Carbohydrate 127 grams, Fat 20 grams, Fiber 10 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1731 milligrams, Sugar 8 grams
PITA PIZZA WITH CARAMELIZED ONIONS
Quick and easy way to make a yummy pizza. Use real Italian mozzarella, not the American style. I usually use my leftover homemade pasta sauce with this one.
Provided by strawberrybird
Categories Lunch/Snacks
Time 35m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice onions and saute in 1 tbsp olive oil over medium heat until soft. Add brown sugar and cook another 5 minutes. Set onions aside. Add sausage to skillet and cook until browned; a few minutes.
- Preheat oven to 425.
- Place pita on baking sheet. Brush pita with remaining tablespoon olive oil.
- Spoon sauce onto pita.
- Sprinkle with Italian sausage and mozzarella.
- Cook 15-20 minutes.
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EASY PITA PIZZA RECIPE (WITH 8 VARIATIONS) | THE PICKY EATER
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4.3/5 (6)Calories 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).
THE BEST PITA PIZZA {3 WAYS!} - THE GIRL ON BLOOR
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Ratings 6Calories 522 per servingCategory Main Course
- Preheat oven to 400 F. Add pitas to oven for 3-4 minutes while prepping toppings to lightly toast them.
- Meanwhile, prepare toppings of choice. If making the Deluxe pita pizza, saute the mushrooms in a small frying pan until they release liquid to avoid a soggy pizza (this step is optional but I find it's worth it to avoid mushiness).
- Remove pitas from oven, top with sauce and divide cheese of choice among pizzas. Divide toppings of choice, then add pizzas to a parchment-lined baking sheet. NOTE: I find you can fit 2 pizzas per tray. If making the Margherita or Tex Mex pizzas, leave the herbs (basil & cilantro) off the pizzas.
- Bake pizzas for 12-15 minutes until cheese is melted and toppings are cooked. Add herbs of choice if using (basil or cilantro) after pizzas are finished cooking.
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