Garden Pita Pizzas Recipes

PITA PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
• Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

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.

INDIVIDUAL GREEK PITA PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

GREEK PITA VEGGIE PIZZAS

Steps:

• Place pita breads on an ungreased baking sheet; spread with spaghetti sauce. Top with remaining ingredients., Bake at 350° for 8-12 minutes or until cheese is melted. Serve immediately.

PITA PIZZA

Steps:

• Preheat oven to 400.
• Spread pasta sauce evenly over both pitas.
• Sprinkle with onion, green pepper and ham.
• Cover with cheese.
• Place on a cookie sheet or baking stone and bake for 10 minutes (or until cheese starts to brown).

GRILLED GARDEN PIZZA

Steps:

• Sprinkle tomatoes with salt; set aside. On a lightly floured surface, divide dough in half. Roll or press each to 1/4-in. thickness; place each on a greased sheet of foil (about 10 in. square). Brush tops with 1 tablespoon oil., Carefully invert crusts onto a grill rack, removing foil. Brush tops with remaining oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Remove from grill; reduce grill temperature to low., Top grilled sides of crusts with Parmesan or Asiago cheese, tomatoes, corn, onion and mozzarella cheese. Grill, covered, on low heat until cheese is melted, 4-6 minutes. Sprinkle with spinach and basil.

ROAST BEEF GARDEN PITAS

Steps:

• Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion., In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves.

GARDEN PIZZA

Steps:

• In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat., Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted.

EASY BREAKFAST PITA PIZZAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
• Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
• Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
• Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

PITA PIZZA

Steps:

• Preheat oven to 350 degrees. Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.
• Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, andcut each pita pizza into 12 wedges. Serve warm or at room temperature.

GARDEN PITA PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Place the mushrooms and zucchini in a large no-stick skillet, and coat with no-stick spray.
• Cover and cook over med-high heat for 2 to 3 minutes, or until the mushrooms start to release their juice.
• Remove the cover and cook, stirring occasionally, for 1-2 minutes, or until the mushrooms and zucchini are golden.
• Stir in the garlic powder and 2 tbsp tomato sauce. Set aside.
• Place the pita bread on a baking sheet. Bake for 1 minute to crisp.
• Remove from the oven and spread remaining tomato sauce.
• Spoon on mushroom mixture.
• Sprinkle the scallions, basil, oregano, olives, mozzarella, and Parmesan.
• Bake for 8-10 minutes, or until cheese is melted and golden.

PITA PIZZAS

Steps:

• Preheat oven to 375 degrees. Slice pitas in half. Drain spinach and squeeze out excess water. Top pita with spinach and tomato. Sprinkle with garlic and feta cheese. Drizzle with olive oil. Bake and Serve.

PITA PIZZAS WITH VEGGIES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the tomato puree, half each of the grated carrot and zucchini, 1 tablespoon olive oil, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Lay out the pitas on the baking sheet and brush with the remaining 1 tablespoon olive oil. Spread the tomato-vegetable sauce almost to the edges of the pitas. Sprinkle with the mozzarella and Parmesan. Top with the baby bell peppers and remaining carrot and zucchini. Sprinkle lightly with more oregano.
• Bake until the edges of the pitas are browned and crisp and the cheese is bubbling, about 15 minutes. Transfer the pitas to a cutting board and cut into wedges.

CRISPY PITA PIZZA

Steps:

• Heat oven to 350 degrees F.
• Quarter peppers; remove seeds and membreanes.
• Broil peppers under hot broiler skin side up until skin blisters and blackens.
• Transfer to plastic bag until cool enough to handle, then peel away the skin.
• Blend or process peppers until finely chopped; stir in tomato paste and oregano.
• Spread pesto on each pita, leaving a 1/2" border around edge.
• Top pesto with pepper mixture and sprinkle with tomato strips.
• Place ring of chorizo slices around each pizza and top with mushrooms and olives.
• Carefully lay cheeses on top.
• Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
• Serve immediately.

HAWAIIAN PITA PIZZAS(VEGETARIAN)

Steps:

• Preheat oven to 350.
• Pour BBQ sauce on pitas, and spread evenly with a spoon.
• Add cheese, pineapple, and red onion.
• Bake for 10-15 minutes.
• Sprinkle chopped cilantro on top.

GARDEN VEGGIE PIZZA SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

GARDEN PITA PIZZAS

Steps:

• 1. Split each pita bread into two flat rounds, making 6 rounds. Place on 2 baking sheets.2. Bake at 400°F for 5 minutes or until toasted.3. In 10-inch skillet over medium heat, in hot oil, stir-fry vegetables until tender-crisp, stirring often. Set aside.4. Spread each round with 2 rounded tablespoons pizza sauce top with vegetables and cheese. Bake 5 minutes or until cheese melts.EXCHANGES1 Starch1 Vegetable1 Meat, medium-fatPYRAMID SERVINGS1 Starch1 Vegetable1/2 MeatNUTRITION FACTSCalories 180 Calories from Fat 61Fat 7 g Saturated Fat 3 gCholesterol 11 mgSodium 478 mg* ( >400 mg)Carbohydrate 23 g Dietary Fiber 3 g Sugars 6 gProtein 9 gRecipe provided courtesy of Campbell Soup Company.

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.

GRILLED VEGGIE PITA PIZZAS

Steps:

• In a small skillet, saute onion in 1 tablespoon oil until tender. Add garlic; saute 1 minute longer. Remove and keep warm. In the same pan, cook arugula just until wilted; remove and keep warm. , Brush one side of each pita with remaining oil. Layer with cheese, tomatoes, arugula, onion mixture, olives and capers. Grill pizzas, covered, over medium heat for 4-6 minutes or until cheese is melted.