Sunday, July 25, 2021
Home Healthy food Recipe Veggie Pita Pizzas with Pesto

Veggie Pita Pizzas with Pesto

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Make dinner easy with these flavorful, veggie-packed pita pizzas topped with pesto, peppers and zucchini! Ready in just 30 minutes and perfect for summer meals.

Close up of pesto pizza with peppers and zucchini next to bowl of red pepper flakes

Recipe features

  • Homemade basil pesto
  • Great for weeknight dinners
  • Ready in under 30 minutes
  • Easy to make vegan and nut-free

What you’ll need

Labeled ingredients used to make pita pizzas
  • Pesto: Walnuts are used in place of the more traditional pine nuts. I use chopped walnut pieces. Cashews or pecans also work (I use cashews in my avocado pesto pasta!). This pesto is very similar to the recipe I use in my pesto potato bowls.
  • Bell peppers and zucchini: I use red and orange bell pepper but yellow or green also work. Yellow squash is also a good option.
  • Cherry tomatoes can be replaced with grape tomatoes.
  • Pitas: I like to use whole wheat pita but white wheat also works. Flatbreads and even naan work as well.

Step by step instructions

Pesto before and after blending together ingredients in a blender

Start by making the pesto in a blender or food processor. Start by pulsing together all ingredients, except the olive oil, into a coarse texture.

Slowly drizzle in the olive oil while blending until the pesto is smooth. Use a spatula to scrape down the sides as needed. Adjust for salt and garlic as desired.

Overhead view of red and orange bell pepper and zucchini in a saute pan

Heat a skillet over medium-high heat. Once hot, drizzle in olive oil. Add the peppers and zucchini and cook for 4-5 minutes, until starting to sweat and soften. Add in the sliced cherry tomatoes and sauté another 1-2 minutes.

Sautéing the peppers before adding them to the pizzas makes them a lot softer and sweeter. It also coats them in olive oil which helps them cook more evenly in the oven.

You can skip the sautéing step if you want crunchier veggies.

Now let’s assemble those pizzas!

Step 1 to make pita pizzas

Step one: This recipe makes five pita pizzas. Put the pitas on a sheet pan with the inside facing up. Spread 2 tablespoons pesto over each pizza, leaving room at the edge for a crust.

Steps 2 and 3 to make pita pizzas

Step two: Sprinkle 1 tablespoon of shredded mozzarella on each pizza.

Step three: Top with as much pepper, zucchini and tomato as you’d like.

Steps 4 and 5 to make pita pizzas

Step four: Add another tablespoon of mozzarella on top of the veggies.

Step five: Bake on the middle oven rack at 400F for 8-10 minutes, until the cheese is melted and golden and the pita is crisped like a thin crust pizza.

You may end up with extra pesto and veggies. You can store these in the fridge to use in tofu scrambles, burritos, etc.

Recipe FAQ and expert tips

  • Make it vegan by using vegan Parmesan in the pesto and your favorite vegan shredded cheese on the pizzas. I like Miyoko’s mozzarella best.
  • Make it nut-free by omitting the walnuts from the pesto or using your favorite nut-free pesto.
  • Cut down prep time by using a store-bought pesto.
  • Try other veggies like eggplant, a handful of spinach, summer squash or whatever you have on hand.
  • Make it a real pizza with this whole wheat pizza dough. But really, the pesto and pepper are so good as a regular pizza too.
Can I use tomato sauce instead of pesto?

Definitely! Just use the same amount of homemade tomato sauce or jarred sauce.

Do these work as leftovers?

I recommend assembling the pizzas as you’re ready to eat them. For best quality, keep all ingredients (except the pitas) refrigerated in a closed container for 3-4 days.

Pita pizza with peppers and zucchini on a white sheet pan next to bowl of red pepper flakes

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Pita pizza with peppers and zucchini on a white sheet pan next to bowl of red pepper flakes

Print Recipe

Pita Pizzas with Roasted Veggies and Pesto

Homemade pesto, veggies and pita combine to make these easy pita pizzas! This recipe is perfect for weeknight dinners.

Prep Time5 mins

Cook Time18 mins

Total Time23 mins

Servings: 5 servings

Author: Cassidy Reeser, RDN, LDN

Instructions

  • Preheat the oven to 400F. Place five whole wheat pitas on a sheet pan.

  • To a blender or food processor add the basil, walnut pieces, garlic, lemon juice, Parmesan, salt and pepper. Pulse together until coarse. With the blender still running, slowly drizzle in the olive oil until all of it is combined and the pesto is smooth. Stop the blender and scrape down the sides as needed.

  • Heat a large skillet over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil. Add the peppers, zucchini and salt and cook for 4-5 minutes, until starting to sweat and soften. Add the sliced cherry tomatoes and sauté another 1-2 minutes. Turn off the heat and set aside.

  • Assemble the pizzas: Spread 2 tablespoons pesto over each pita, leaving room at the edge for a crust. Top each pita with 1 tablespoon shredded mozzarella. Top with peppers, zucchini and tomato. Top each pita with another tablespoon of mozzarella.

  • Bake on the middle oven rack at 400F for 8-10 minutes, until the cheese is melted and golden and the pita is crisped like a thin crust pizza. Remove from the oven and enjoy immediately.

Notes

  1. Leftover pesto and any extra veggies can be kept refrigerated in a closed container for 3-4 days.
  2. Make it vegan by using vegan Parmesan in the pesto and your vegan shredded cheese on the pizzas. My favorite is Miyoko’s mozzarella.
  3. Make it nut-free by omitting the walnuts from the pesto or using your favorite nut-free pesto.

Calories: 617kcalCarbohydrates: 42gProtein: 21gFat: 44gSaturated Fat: 10gCholesterol: 30mgSodium: 953mgPotassium: 542mgFiber: 8gSugar: 5gVitamin A: 2505IUVitamin C: 80mgCalcium: 334mgIron: 4mg



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