Kate’s Kitchen #4 | Pita Pizzas

Using pitas instead of dough makes preparing pizza quick and easy. The options for toppings are pretty much endless, so experiment with whatever you have on hand.

YIELD: MAKES AS MANY PIZZAS AS YOU’D LIKE

Whole-grain pita or naan
bread
Tomato Salsa (storebought or homemade)Your choice of cheese:
Feta, crumbled / Cottage
cheese / Goat’s cheese
/ Mozzarella, shredded /
Aged cheddar, shredded /
RicottaYour choice of toppings:
Peppers, chopped or
sliced / Spinach, blanched
/ Zucchini, thinly sliced
Mushrooms, sliced /
Broccoli, blanched and
chopped / Olives, pitted
and sliced /Pineapple
(fresh or canned),
chopped / Grape
tomatoes, halved

Method

1. Preheat oven to 400°F.
2. Place pita or naan on a baking sheet and bake for 5 minutes.
3. Spread tomato salsa on baked pita or naan.
4. Sprinkle with cheese of choice.
5. Add toppings of your choice.
6. Return to oven and bake for 10 to 15 minutes or until cheese is melted and crust is golden brown.

Variations

• Crust: whole-grain tortillas, English muffins, or sliced bread
• Sauce: hummus, olive tapenade, refried bean dip, homemade tomato sauce
• Toppings: Add some protein: chicken, salmon, turkey sausage, or eggs.
Try different vegetables such as arugula, kale, or sun-dried tomatoes.

TIPS

Buy cheese in blocks and shred or slice it yourself. You can freeze shredded cheese to make it last longer. It will crumble when it is thawed, but it is just as nutritious.