As pizza lovers, we’re always in the market for another pizza variation. And when our latest baking experiment left us with a pile of whole grain pitas, I was ready to take a break from hummus and try something new. Enter the pita pizza – a quick and easy way to experience my favorite food, but in half the time!
Of course, you’ll need to make the pitas, but purchased pitas would work as well (just try to get some nice fresh ones). I was pleasantly surprised at how delicious these were – probably due to the non-traditional sauce. I was a bit wary at first to deviate from the typical tomato base, but the combination of the red peppers and sun-dried tomatoes was excellent! We’ll definitely make this sauce this again, perhaps even for a full-size pizza.
Another deviation from tradition was the cheese; I’ve started to use Monterrey jack on my pizzas instead of mozzarella, since I feel it gives a bit more flavor. But topped with oregano, these pitas tasted just as good (or better) than the real thing! Of course, the concept has endless possibilities for customizing toppings to your liking. Give it a try, and let us know your favorite!
- 12-ounce jar roasted red peppers
- 1 jar oil-packed sun-dried tomatoes (with herbs, if possible)
- 4 whole grain pitas
- 1⅓ cups shredded Monterrey jack cheese
- 2 teaspoons dried oregano
- Kosher salt
- Place a pizza stone in the oven and preheat to 450°F.
- Drain the red peppers. Remove ½ red pepper and cut it into thin strips to garnish pizzas.
- In a food processor, place the remaining red peppers, 10 sun-dried tomatoes, and 1 tablespoon of the oil from the sun-dried tomato jar. Purée for 1 to 2 minutes until smooth.
- On each whole grain pita, spread ¼ of the red pepper sauce and ⅓ cup shredded Monterrey jack cheese. Top with sliced red peppers, ½ teaspoon dried oregano, and a bit of kosher salt.
- Place the pizzas on the pizza stone (or a baking sheet) and bake until the cheese is melted, 5 to 7 minutes.