Low Cholesterol Pita Pizza (Print Version)
A quick, heart-healthy Mediterranean pizza on whole wheat pita topped with fresh vegetables and light cheese.
# What You'll Need:
→ Base
01 - 2 whole wheat pita breads
→ Sauce
02 - 4 tablespoons no-salt-added tomato sauce
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
→ Vegetables
05 - 1/2 cup diced bell pepper (any color)
06 - 1/2 cup seeded diced tomatoes
07 - 1/4 cup thinly sliced red onion
08 - 1/4 cup sliced mushrooms
09 - 1/4 cup baby spinach leaves
→ Cheese & Garnish
10 - 1/3 cup shredded part-skim mozzarella cheese
11 - 2 tablespoons crumbled feta cheese (optional)
12 - Fresh basil leaves, to serve
13 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
02 - Place the whole wheat pita breads flat on the lined baking tray.
03 - In a small bowl, combine the tomato sauce, dried oregano, and garlic powder. Spread the mixture evenly over each pita bread, leaving a small border around the edges.
04 - Distribute the diced bell pepper, seeded tomatoes, red onion slices, mushroom slices, and baby spinach leaves evenly over the sauced pitas.
05 - Sprinkle the shredded part-skim mozzarella evenly over the vegetables, then crumble the feta cheese on top if using.
06 - Bake for 10 to 12 minutes, until the cheese is fully melted and the pita edges are golden and crisp.
07 - Remove from the oven and immediately top with fresh basil leaves. Season lightly with freshly ground black pepper.
08 - Cut each pita pizza into wedges and serve immediately while hot.
# Expert Advice:
01 -
- Ready in under twenty five minutes from fridge to table, which makes it a weeknight superhero.
- The whole wheat crust and vegetable loaded topping keep things heart healthy without sacrificing flavor.
02 -
- Do not skip seeding the tomatoes unless you enjoy a pizza that swims in its own juices.
- Every oven runs differently, so check at the 10 minute mark because burnt pita edges happen faster than you think.
03 -
- Warm the pita briefly in the oven before saucing it to prevent a gummy layer where the bread meets the tomato.
- A light drizzle of olive oil on the exposed crust edges transforms them into something dangerously addictive.