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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 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

Instructions

    Cup of Yum
  1. Pre-heat toaster oven or your conventional oven to 350 degrees F.
  2. Heat up your creamed spinach or leftover spinach dip.
  3. 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.
  4. Spread your pitas with spinach mixture and mushrooms.
  5. 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.
  6. 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

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

% 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.