Low Cholesterol Pita Pizza (Printable)
Heart-healthy Mediterranean-style pita loaded with fresh vegetables and light cheese on a whole wheat crust.
# 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 and 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, for serving
13 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. 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, leaving a small border around the edges.
04 - Distribute the diced bell pepper, seeded tomatoes, red onion slices, mushrooms, and baby spinach evenly over the sauced pitas.
05 - Sprinkle the shredded mozzarella evenly over the vegetables, then crumble the feta on top if using.
06 - Bake for 10 to 12 minutes, until the cheese is fully melted and the pita edges are crisp and golden.
07 - Remove from the oven and immediately top with fresh basil leaves. Season lightly with freshly ground black pepper.
08 - Cut each pita into wedges and serve right away while hot.
# Expert Tips:
01 -
- It satisfies every pizza craving without the heavy, greasy aftermath that leaves you reaching for antacids.
- You can throw it together with whatever vegetables are languishing in your fridge, and it still turns out beautiful every single time.
02 -
- Do not skip seeding the tomatoes because excess moisture is the enemy of a crispy pita base and will leave you with a sad, floppy center.
- Watch the oven closely during the last two minutes because the shift from perfectly crisp to burnt happens faster than you expect.
03 -
- Warm the pita breads in the oven for one minute before saucing them because a slightly warm base helps the sauce spread without tearing the bread.
- Blot the mushrooms with a paper towel after slicing to remove excess moisture that could make your pizza soggy.