5 from 9 votes
Veggie Pita Pizzas
These Veggie Pita Pizzas are quick, easy, and totally tasty!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
205 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 creamed spinach frozen, in package
- 4 pita pocket also called pitettes, mini
- 8 oz mushroom sliced
- ½ tsp oil or butter, for sautéing mushrooms
- 2 oz mozzarella grated
- 3-4 oz Parmesan Cheese grated
- ¼ tsp garlic powder
- salt to taste
- black pepper to taste
- crushed red pepper flakes to taste
- 1 Roma tomato diced, ripe
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 205
% 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.