Veggie Pita Pizzas
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
205 kcal
-
Course
Main Course
-
Cuisine
American
Veggie Pita Pizzas
Report
These Veggie Pita Pizzas are quick, easy, and totally tasty!
Share:
Ingredients
- 1 package frozen creamed spinach*
- 4 mini pita pockets (also called pitettes)
- 8 oz sliced mushrooms
- ½ tsp oil or butter to saute the mushrooms in
- 2 oz grated mozzarella
- 3-4 oz grated Parmesan cheese
- ¼ tsp garlic powder
- salt and pepper, to taste
- Crushed red pepper flakes, to taste
- 1 ripe Roma tomato diced
Add to Shopping List
Instructions
- Pre-heat toaster oven or your conventional oven to 350 degrees F.
- Heat up your creamed spinach or leftover spinach dip.
- Paul's speedy sauteed mushrooms: Heat up a splash of oil in your skillet on the lower end of medium-high, add mushrooms, and season with a sprinkle of salt, pepper, and garlic powder. Add optional cayenne pepper or red pepper flakes if you want a kick! Stir frequently to mix the mushrooms with the oil and seasoning. The salt will help the mushrooms to give up a bit of their liquid and, once they do, pop a pot lid on top of your skillet to steam them into tender deliciousness. Make a batch ahead of time and toss them into meals all week long.
- Spread your pitas with spinach mixture and mushrooms.
- Top with grated mozzarella and bake directly on the rack (or on a baking sheet if preferred) for 10 minutes until cheese is perfectly melted.
- Top with diced or sliced tomatoes, grated parmesan cheese, and a sprinkle of red pepper flakes.
Notes
- * I love creamed spinach as the base for these handheld pizzas. Grab an 8-9 oz container of frozen creamed spinach or some leftover spinach and artichoke dip!
- You can also sauté a bag of fresh spinach with garlic and parmesan or even make your own creamed spinach. You've got so many options that there's no excuse not to make these!
- Only need 2? Make enough veggies for 4 and store the leftover veg in the fridge for a speedy lunch or dinner later! They'll stay fresh in your fridge for four days and will help you sneak in some extra veggies into your life without all that pesky effort. You can also grab 2 regular sized pitas if you'd like! I keep the minis on hand for their glorious built-in portion control.
- Nutrition Facts below are estimated using an online recipe nutrition calculator using mini pita pockets. Adjust as needed if using full-sized pita and enjoy!
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
8g
(3%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
526mg
(22%)
Potassium
263mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
499IU
(10%)
Vitamin C
3mg
(3%)
Calcium
386mg
(39%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 526mg | 22% |
| Potassium | 263mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 386mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
