Low Cholesterol Pita Pizza (Printable)
Crispy whole wheat pita loaded with colorful vegetables and melted cheese for a quick, nutritious meal.
# What You'll Need:
→ Base
01 - 2 whole wheat pita breads
→ Sauce
02 - 4 tablespoons no-salt-added tomato sauce
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
→ Vegetables
05 - 1/2 cup diced bell pepper (any color)
06 - 1/2 cup seeded diced tomatoes
07 - 1/4 cup thinly sliced red onion
08 - 1/4 cup sliced mushrooms
09 - 1/4 cup baby spinach leaves
→ Cheese & Garnish
10 - 1/3 cup shredded part-skim mozzarella cheese
11 - 2 tablespoons crumbled feta cheese (optional)
12 - Fresh basil leaves, to garnish
13 - Freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
02 - Place the whole wheat pita breads flat on the prepared baking tray.
03 - In a small bowl, combine the tomato sauce, dried oregano, and garlic powder. Spread the mixture evenly over each pita bread, leaving a small border around the edges.
04 - Distribute the diced bell pepper, seeded tomatoes, red onion slices, mushrooms, and baby spinach leaves evenly over the sauced pitas.
05 - Sprinkle the shredded part-skim mozzarella evenly over both pitas, followed by the crumbled feta cheese if using.
06 - Bake for 10 to 12 minutes, or until the cheese is fully melted and the pita edges are golden and crisp.
07 - Remove from the oven and top with fresh basil leaves. Season lightly with freshly ground black pepper. Slice each pita into wedges and serve immediately.
# Expert Tips:
01 -
- It delivers real pizza satisfaction without the cholesterol guilt trip or the delivery wait.
- You probably have every ingredient in your fridge right now, which means dinner is less than twenty five minutes away.
- The whole wheat pita base gets impossibly crispy in the oven, shattering like a proper thin crust when you bite in.
02 -
- Do not skip seeding the tomatoes or you will end up with a swimming pool in the center of your pizza.
- Every oven runs differently, so start checking at the ten minute mark because burnt pita edges happen fast.
- Letting the pizzas rest for even one minute after baking makes them easier to slice without losing toppings everywhere.
03 -
- Warm the pita breads in the oven for one minute before adding toppings so they do not absorb sauce moisture and turn soft underneath.
- A light drizzle of olive oil around the outer edge of each pita before baking creates an irresistible golden crunch that nobody will guess came from such a simple step.