Just Veggin Pita Pizza Recipes

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JUST VEGGIN' PITA PIZZA



Just Veggin' Pita Pizza image

Grill up these Just Veggin' Pita Pizzas for a simple, tasty dish. These crispy pita pizzas are stacked with veggies and topped with ooey-gooey cheese.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1 red pepper, quartered
1 zucchini, ends trimmed, cut lengthwise into 1/4-inch-thick slices
1/4 small red onion, cut into wedges
3 Tbsp. KRAFT Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
4 whole wheat pita breads (7 inch)
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat grill to medium-high heat.
  • Toss vegetables with dressing. Grill 5 to 8 min. or until crisp-tender, turning occasionally. Remove from grill. Cut peppers into thin strips; cut zucchini and onions into 3/4-inch pieces.
  • Mix cream cheese and pesto; spread onto pitas. Top with vegetables and shredded cheese.
  • Grill 3 to 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 900 mg, Carbohydrate 44 g, Fiber 6 g, Sugar 7 g, Protein 17 g

VEGGIE PITA PIZZA



Veggie Pita Pizza image

Pita Pizza is a quick snack or meal that can be customized to your liking!

Provided by Mindy Pretner

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 20m

Yield 1

Number Of Ingredients 6

1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
½ cup shredded mozzarella cheese
¼ cup sliced crimini mushrooms
⅛ teaspoon garlic salt

Steps:

  • Preheat grill for medium-high heat.
  • Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
  • Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 39.9 g, Cholesterol 44.2 mg, Fat 18 g, Fiber 2.6 g, Protein 19.7 g, SaturatedFat 8.1 g, Sodium 1155.9 mg, Sugar 2.8 g

JUST VEGGIN' PITA PIZZA



Just Veggin' Pita Pizza image

Fire up the grill for these quick pesto, cheese, and veggie pizzas made with seasoned bell pepper, zucchini, and red onion wedges on whole wheat pitas.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

1 red pepper, quartered
1 zucchini, ends trimmed, cut lengthwise into 1/4-inch thick slices
¼ small red onion, cut into wedges
3 tablespoons KRAFT Zesty Italian Dressing
4 ounces PHILADELPHIA Cream Cheese, softened
¼ cup pesto
4 (7 inch) whole wheat pita breads
1 cup KRAFT Shredded Italian Five Cheese with a Touch of PHILADELPHIA

Steps:

  • Heat grill to medium-high heat.
  • Toss vegetables with dressing. Grill 5 to 8 min. or until crisp-tender, turning occasionally. Remove from grill. Cut peppers into thin strips; cut zucchini and onions into 3/4-inch pieces.
  • Mix cream cheese and pesto; spread onto pitas. Top with vegetables and shredded cheese.
  • Grill 3 to 5 min. or until shredded cheese is melted

Nutrition Facts : Calories 533.3 calories, Carbohydrate 57.5 g, Cholesterol 56.6 mg, Fat 27 g, Fiber 8.3 g, Protein 21.4 g, SaturatedFat 10.8 g, Sodium 970 mg, Sugar 3.2 g

VEGGIE PITA PIZZA



Veggie Pita Pizza image

You can have this pizza on the table quicker than you can place an order for take-out pizza, and it's designed especially for two!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 14m

Number Of Ingredients 9

1 pita bread (6 inches in diameter)
2 to 4 tablespoons pizza sauce or pasta sauce
1 small zucchini, chopped (1 cup)
2 tablespoons chopped onion
2 roma (plum) tomatoes, chopped (1/2 cup)
2 tablespoons sliced ripe olives
1/4 teaspoon salt
1/8 teaspoon dried basil leaves
1/4 cup shredded mozzarella cheese (1 ounce)

Steps:

  • Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates.
  • Place zucchini and onion in 2-cup microwavable casserole. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes or until tender. Stir in tomatoes, olives, salt and basil.
  • Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on High 45 to 60 seconds or until hot. Cut into wedges.

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