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.
Quick Veggie Pita Pizzas
Makes 4 pizzas
What You Need
4 pita rounds (homemade, or purchased)
1 cup tomato sauce or crushed San Marzano tomatoes
2 cups shredded cheese (mozzarella, Italian blend, Monterrey jack, etc)
4 small garlic cloves
Fresh herbs (we used fresh basil and oregano)
Vegetable toppings of your choice (we 1/2 of a small red onion and 1/2 can artichokes)
What To Do
1 Place a pizza stone in the oven and preheat to 450°F.
2 Mince the garlic cloves. Chop the vegetables into small pieces. (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 (chiffonade) the herbs; if using basil, set aside.
3 On each pita, thinly spread about 1/4 cup tomato sauce or crushed tomatoes. Add a bit of minced garlic. Spread on about 1/2 cup shredded cheese. Top with chopped vegetables, and sprinkle with some kosher salt.
4 Bake until the cheese is melted and lightly browned, about 7 to 10 minutes. Top with fresh basil, cut into pieces, and serve immediately.