Even loving to cook as much as we do, we have plenty of weeknights or lunches where we’re in need of something quick to throw together. One of our favorite go-to’s is pita pizzas, especially if we have some pita bread in the freezer.
This quick meal is always hit, and easily adaptable for whatever vegetables you have on hand. A few tips for some great pita pizzas:
-You can use any tomato sauce; we like to use canned San Marzano tomatoes (a variety grown in Italy) with some minced garlic spread on top.
-A pizza stone is helpful for a crispy crust.
-Most vegetables are good raw: some of our favorites (which we’ve used here) are red onion and canned artichokes. Vegetables we’ve found to be better sauteed for a few minutes in olive oil before placing on the pizza are spinach, kale, zucchini, summer squash, or mushrooms.
-We always spread just a bit of kosher salt on top of our pizzas to bring out the flavor.
-Fresh basil is one of our favorite toppings; if you use it, make sure to add it after the pizza comes out of the oven, since it turns black in the oven.
- 4 small garlic cloves
- ½ small red onion
- 8 ounces canned artichoke hearts (or vegetable toppings of your choice)
- 4 pita rounds (homemade, or purchased)
- 1 cup tomato sauce or crushed San Marzano tomatoes
- 2 cups shredded cheese (mozzarella, Italian blend, or Monterrey jack)
- Fresh herbs (we used fresh basil and oregano)
- Kosher salt
- Place a pizza stone in the oven and preheat to 450°F.
- Mince 4 garlic cloves. Chop the vegetables into small pieces. (Note that most vegetables you can use raw; some vegetables are better when first sauteed briefly in a bit of olive oil, such as spinach, kale, zucchini, and mushrooms.) Thinly slice or chop the herbs; if using basil, set aside.
- On each pita, thinly spread ¼ cup tomato sauce or crushed tomatoes. Sprinkle with garlic and ½ cup shredded cheese. Top with chopped vegetables, and sprinkle with some kosher salt.
- Slide the pizzas onto the pizza stone and bake until the cheese is melted and lightly browned, about 7 to 10 minutes. Top with fresh basil, cut into pieces, and serve immediately.