Need a super-quick dinner? Craving pizza? Well, have I got you covered. If you’ve got pita on hand, you’ve got dinner. And if you’re going gluten-free, you can use gluten-free pita and still have a super-quick pizza!
You will of course need to eat these with Tanya’s Caesar Salad. Yum. Garlicky greens plus pizza. What could be better?
The only rules are that you have to put on all your favourite toppings. We use a store-bought tomato sauce on rushed nights, and make our own Roasted Garlicky Tomato Sauce when we’ve got a little more time in the kitchen.
Each pita serves 1 person
- whole wheat or gluten-free pita bread
- 1/4 c. tomato sauce or pesto sauce (garlic scape pesto would be divine)
- a huge pile of your favourite veggies
- a sprinkle of cheese you love (optional, a great vegan option is Daiya) – crumbled semi-soft goat’s cheese, grated mozzarella, or grated parmesan/romano are great choices
Preheat the oven to 425F.
Top pitas with sauce, then cheese, then veggies. Our most recent combination is spinach, red onions, sauteed mushrooms, tomato sauce, red peppers, and tomatoes.
Pop into the oven for 8-12 minutes, until everything is heated through and any cheese has melted.
These are perfect for those nights when you don’t have time to mix your own pizza dough, let it rise, and then roll it out. Although, I am so proud of my amazing sister, Heather, who made an amazing pizza from scratch last night:
We used my 100% Whole Wheat Pizza Dough, and rolled out a defrosted ball of it that I had frozen earlier. Look at that rolling!
We were so pleased to see how quick (and delicious) it was to use defrosted dough from frozen, that we promptly made up another batch of dough to keep for next time. Perfect!