Veggie Pita Pizza Recipes

VEGGIE PITA PIZZA

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.

VEGGIE PITA PIZZA

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.

SUPER HEALTHY VEGGIE PITA PIZZA

Steps:

• Put pita bread on baking sheet. Brush with olive oil and sprinkle with garlic salt. Place tomato slices on pita bread, top with olive slices. Cover with sliced spinach and artichoke hearts. Sprinkle with italian seasoning and sprinkle cheese evenly over pita. Bake at 400 degrees for about 10 minutes. Slice into quarters and enjoy!

PITA BREAD VEGGIE PIZZA

Steps:

• Heat 2 Tablespoons of Olive oil in a Medium Skillet Place Pita Bread in Pan and lightly toast each side. Let cool.
• Mix 1 8oz Cream Cheese with 1 Tablespoon Dill 1 Pressed Clove of Garlic Refrigerate Cream Cheese Mix.
• Rinse & Drain & Chop Broccoli
• Rinse & Drain & Chop Cauliflower.
• Peel outer edge of carrots - discard
• Continue to peel/shred carrots until completely shred.
• Slice Green Olives
• Remove Cream Cheese Mix from Refrigerator
• Spread on top of toasted Pita Bread
• Top with Sprouts, Shred Carrots, Chopped Broccoli & Cauliflower and Sliced Olives
• Serve and Enjoy!

VEGETABLE PITA PIZZAS

Steps:

• Halve the pita loaves horizontally to form 4 rounds, arrange the rounds, rough sides up, on a baking sheet, and brush the tops lightly with the additional oil. Sprinkle the rounds with salt to taste and toast them in the middle of a preheated 350°F. oven for 5 minutes, or until they are pale golden and crisp. Sprinkle half the mozzarella onto the rounds and bake the rounds for 1 minute, or until the mozzarella is melted. While the rounds are toasting, in a large skillet cook the onion and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened, add the bell peppers, and cook the mixture, stirring, for 4 minutes, or until the peppers are softened. Add the zucchini, the mushrooms, the oregano, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the zucchini is softened. Stir in half the remaining mozzarella and divide the mixture among the rounds, mounding it slightly. Top the rounds with the remaining mozzarella, the tomato, the basil, and the Parmesan and broil the rounds under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheeses are melted and bubbly.