Michelle Gelok, RD
Quick Pita Pizza
Hello pizza night! This recipe checks all the boxes for a good weeknight pizza dinner. It's quick, easy, delicious and completely versatile, so you can use whatever ingredients you have on hand.
Whole wheat pita bread (try using a thinner style Arabic/Lebanese pita bread for a crispier crust)
Arugula or baby spinach
Chopped bell peppers
Marinated artichoke hearts, drained and chopped
Sun-dried tomatoes in oil, drained and chopped
Protein of your choice (i.e. cooked lean ground beef, pork, chicken or turkey, smoked tofu, etc.)
Sprinkle of sea salt and black pepper
Drizzle of truffle oil
Other topping ideas: mushrooms, garlic, cherry tomatoes, pesto, tapenade, chard, broccoli, asparagus, zucchini, eggplant, etc.
Preheat oven to 400 F.
Lay pita bread on a baking sheet, top with sauce, greens, vegetable toppings of your choice, salt, pepper, a drizzle of truffle oil and finish off with a handful of cheese.
Bake for 10-14 minutes, depending on how hot your oven runs and how crispy you like the crust.
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All photos and recipes by Michelle Gelok, RD