Grilled Veggie Pita Pizzas 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.

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.

GRILLED FLATBREAD VEGGIE PIZZA

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.

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.

GRILLED SUMMER VEGETABLE PITA PIZZA

Steps:

• 1. Slice summer squash in 1/4 inch rounds. Place in bowl and add 2 tbsp. olive oil and 1/4 teaspoon salt.
• 2. Peel and cut red onion in half. Then slice with the grain in -inch wedges. Repeat with second half. Place in bowl with 1 tbsp. olive oil. Sprinkle with salt and combine.
• 3. Cut tomatoes in half and slice in 4-6 half moon wedges. Repeat with second half. Place in bowl with 1 tbsp. olive oil and 1/4 teaspoon salt and combine.
• 4. Grill summer squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill tomatoes about 5 minutes rotating once.
• 5. Warm pita on the grill about 3 minutes each side. Once warm, remove the pita from the heat and slather with about cup Sabra Hummus.
• 6. Top with summer squash rounds, tomatoes and onions. Cut into 8 pieces and enjoy as a light summer meal or appetizer for entertaining.

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.

INDIVIDUAL GRILLED VEGGIE PIZZAS

Steps:

• Preheat an outdoor grill for high heat.
• Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
• Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
• Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.

GRILLED VEGETABLE PIZZAS

Steps:

• Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
• Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
• Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
• Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.