Pita Pizza Four Ways ~ Quick Pita Pizza ~ Homemade Pizza Bar ~ Noreen's Kitchen
We love pizza! I make homemade pizza, we get delivery and sometimes we even get good quality frozen versions. Depending on the week, we tend to have Pizza on Thursdays. For the past 14 years pizza night is Thursday in our house. That is because long ago Survivor used to be on Thursdays. So we would eat pizza and watch Survivor. Traditions are hard to break and habits die hard. So with that in mind I want to share a super fast way to make pizza using pita bread. This is a great way to make everyone happy with their own personal pizza and the crust is already done for you. Just crisp it up in the oven and top it how you like. Get it melty and enjoy!
We purchased a couple of packages of great looking pita bread on our trip to Trader Joe's earlier this week and I knew I wanted to use one package for pita pizzas. The other package is sitting in the freezer awaiting it's fate, which will be shared in another video later this month. The package had four pitas in it which is perfect for my family of the same number. We each chose from ingredients we had on hand to top our creations and we enjoyed our super crunchy pita pizzas!
The secret to the super crunchy crust is to crisp up the pita before you top it. I popped my pitas into a 400 degree oven for about 10 minutes just until they were no longer soft to the touch. Then we topped them as we liked. I made my pizza with pan seared chicken, pesto, roasted red peppers and mushrooms. I used pantry stock for this but if I had some fresh mushrooms I would have sauteed them in garlic and butter for my pizza. I topped it with Parmesan and mozzarella cheese and had the most amazing chicken pesto pizza ever!
Rick's pizza had traditional pizza sauce which we also purchased from Trader Joe's as well as pepperoni, mushroom and roasted red peppers. Micah had ham, pineapple and mushroom and Molly who does not really enjoy cheese topped hers with red sauce, ham and pineapple. If I had chopped onion, she would have probably used that as well.
As you can see, pizza is what you make it! Use your leftovers to make pizza! How about a meatball pizza or a barbecued pork or chicken pizza. What if you took taco meat and cheddar cheese and made a beautiful crispy pizza-dilla? The possibilities are endless. think outside the box and make what your family loves.
This is a great way to make a pizza bar for a gathering or family event. Just have the oven preheated and the pitas toasted ahead of time so everyone has the chance to easily build and bake their own pie. This is a great idea for a birthday party or movie night!
I hope you give pita pizzas a try sometime soon and I hope you love them! Remember your imagination is your only limit!
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Pesto Pizza | Chef Eitan Bernath
My Pesto Pizza recipe is a favorite in my house, not only because it is delicious but beautiful. Seriously, this pizza is like a work of art! You have the thick crust, bright green pesto, gooey cheese, and beautiful heirloom tomatoes...yum! It all comes together into a pie that is sure to make you ask for more!
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Quick Recipe | Veggie Pizza with Spinach and Tomato Pesto
Cook at 400 for 5-10 minutes
Items and Supplies Purchased:
Crumbled Feta Cheese
Shaved Parmesan Cheese
Other items used but not purchased:
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Pita Pesto Pizza (Vegan, Oil-Free)
This is my recipe for pesto pizza on a pita pocket. Enjoy!
yields about 1 1/2 cups pesto
2-3 garlic cloves
red chili flakes
1 cup fresh cilantro
1 cup fresh parsley
1 cup fresh basil
7 Tablespoons of water (or you can add some olive oil also)
2 Tb. pine nuts -soaked for 1 hour
1/3 cup cashews -soaked for 1 hour
1 tsp salt
1 tsp nutritional yeast -optional
wheat pita pockets (I get mine at whole foods, brand 365) or you can use Ezekiel's Pita Pockets also
artichoke hearts- canned in water
red chili flakes to top it off after it's been baked
Best Speech Ever by Gary Yourofsky
Debunking the Myths of Veganism
From Farm to Fridge
The World Peace Diet
101 Reasons to Go Vegan
Why vegetarians should go Vegan
How to go Vegan
Do It Your Health - Pesto Pita PIzza Recipe
Do It Your Health Summer 2008 issue.
A simple, healthy, and tasty vegetarian recipe that you can modify to your liking.
Pesto Pita Pizza!
It started snowing on Christmas and continued for nine days with freezing temperatures. Weather like this makes doing anything outside on the homestead unpleasant and allows cabin fever to sneak up on you!
When we get that feeling we try to do something that makes us feel as though we've gone out.
Today we did that by making Pesto Pita Pizza's!
We used the following ingredients: Store bought pitas, pesto, fresh mushrooms, onion from our garden, green peppers from our garden that had been frozen, and mozzarella cheese.
We cooked down the mushrooms in a frying pan followed by a quick tossing of the green peppers.
Next we placed 4 pitas on a cookie sheet and spread pesto on them. Then we added mushrooms, onions, green peppers, and finally the cheese.
We placed them in the oven at 350 degrees for 10 minutes and then broiled them for an additional 2 minutes to brown the cheese a little.
We let them cool for a few minutes and then served with salad.
Don't these look good?
If you find yourself getting cabin fever over the winter months try treating your self to something as easy and delicious as Pesto Pita Pizza's.
Speedy pesto flatbread pizza - make it for lunch! * Emily Leary - A Mummy Too *
Need a quick lunch idea? Grab a flatbread and top with home made pesto, sun dried tomatoes and goat's cheese for a truly delicious treat. Full recipe:
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for delicious pita pizza that's vegan
Naan Pesto Pizza | Recipe 4 | #myhealthyramadan
Asalamu Alaikum! Welcome Ramadan, so excited to bring you this series of healthy dinner ideas with Aziza. We've come up with some of our favorite easy to make dinners. Hope you enjoy them.
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Vegan Pesto Pizza Recipe
This nutritious homemade vegan pizza recipe on whole wheat pita breads or small flatbreads is a great way to get lots of vegetables in a fun dinner.
3 whole wheat pitas or small flatbreads
Handful fresh parsley, chopped
1-2 cloves garlic, minced
¼ cup ground almonds
pinch of sea salt
¼ cup olive oil
½ zucchini, sliced
3 small roma tomatoes, sliced
10 black olives, chopped
Sunflower Seed Crumble topping:
½ cup sunflower seeds, ground
2 tsp sea salt
1-2 Tbsp nutritional yeast
1 Tbsp olive oil
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