Veggie Pita Pizza Recipes

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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

PITA PIZZAS WITH VEGGIES



Pita Pizzas with Veggies image

These simple and full-flavored weeknight pizzas are a great way to get your kids in the kitchen and to load up their dinner with more veggies. Whole wheat pita is the perfect base for this quick, healthy and delicious meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup canned tomato puree
1 carrot, grated
1 small zucchini, grated
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, plus more for sprinkling
Kosher salt and freshly ground pepper
4 whole-wheat pitas
1 1/2 cups grated part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
4 baby bell peppers, thinly sliced into rings

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.

SUPER HEALTHY VEGGIE PITA PIZZA



Super Healthy Veggie Pita Pizza image

I made this up in a hurry one night and it's become one of our very favorite suppers. This is so easy, so fast and looks so pretty you can serve it to company or as appetizers. You could easily vary the veggies according to what you have on hand. Quantities are for one individual size pizza; multiply according to number you want to serve.

Provided by hotdishmama

Categories     Vegetable

Time 15m

Yield 1 pizza, 1 serving(s)

Number Of Ingredients 9

1 piece whole wheat pita bread
1/2 teaspoon olive oil
garlic salt, to taste
3 kalamata olives, pitted and sliced
3 -4 slices fresh tomatoes
1/2 cup fresh spinach leaves, cut into strips
4 canned artichoke hearts, drained and sliced in half
italian seasoning, to taste
1/2 cup mozzarella cheese or 1/2 cup monterey jack pepper cheese, shredded

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!

Nutrition Facts : Calories 471.7, Fat 18, SaturatedFat 8.3, Cholesterol 44.2, Sodium 751, Carbohydrate 62.3, Fiber 42.8, Sugar 7, Protein 27.4

GREEK PITA VEGGIE PIZZAS



Greek Pita Veggie Pizzas image

Colorful, crunchy and packed with fresh veggies and flavor, these quick pizzas taste just like a Greek salad. Whole-wheat pitas were never more delicious! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

6 whole wheat pita breads (6 inches)
1-1/2 cups meatless spaghetti sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 cups fresh baby spinach, chopped
1-1/2 cups sliced fresh mushrooms
1/2 cup crumbled feta cheese
1 small green pepper, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup sliced ripe olives
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 273 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 969mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

VEGGIE PIZZA



Veggie Pizza image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories     Main Dish Recipes     Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
  • Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
  • Bake for 10 minutes, let cool.
  • In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

VEGETABLE PITA PIZZAS



Vegetable Pita Pizzas image

Categories     Tomato     Broil     Vegetarian     Kid-Friendly     Quick & Easy     Mozzarella     Bell Pepper     Gourmet     Small Plates

Yield Makes 4 pizzas, serving 2

Number Of Ingredients 13

two 6-inch whole-wheat pita loaves
3 tablespoons olive oil plus addition for brushing the pita rounds
1 1/3 cups grated mozzarella
1 small red onion, sliced thin
2 garlic cloves, minced
1 small red bell pepper, sliced thin
1 small green bell pepper, sliced thin
3/4 cup thinly sliced zucchini
4 mushrooms, sliced
1 teaspoon crumbled dried oregano
2/3 cup chopped seeded fresh tomato
3 tablespoons shredded fresh basil leaves
3 tablespoons freshly grated Parmesan

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.

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