Easy Veggie Pita Pizza
Have you ever been digging through your closet and discovered a shirt you’d long forgotten, then become freshly enamored with it, as if it were new? That’s how I felt after my first bite of pita pizza.
No, no I did not forget about my loyal pal pizza. The two of us have far too long and illustrious a history for that kind of egregious amnesia. Rather, I’m referring to a one-time acquaintance, turned new BFF: pita bread.
Though in theory I’ve eaten pita bread for as long as I can remember, it wasn’t something I frequently thought about or purchased outside of a Greek restaurant, and even then, I primarily used the pita as a socially-acceptable method to shove hummus into my mouth at dangerous speeds.
My relationship with pita might have maintained this casual distance, if it were not for some homemade whole wheat pita I spied at a local shop two weeks ago. I tossed it into my basket on a whim, thinking I’d use it for a Greek-inspired sandwich of sorts. Then, later that day in a horrific rush to finish my dinner before I was late meeting Ben for the 29,000th time, I entered cooking emergency mode. Forget the sandwich—I topped the pita with leftover roasted vegetables and cheese from our fridge, then shoved the entire thing into my toaster oven while I finished finding my right shoe. Eight minutes later, I was out the door, pita pizza in hand.
I took a bite and my reaction was instantaneous: Why have I not been making pita pizzas my entire life??? I realize that every college student reading this right now is wondering the same thing. (Seriously Erin? Was this really your first introduction to the pita pizza? How did you survive undergrad?). Now that I’m clued in to this delightful meal, I’m ready to make up for lost time. Pita pizza is so simple, yet so wondrously satisfying, and it really is hard for me to imagine an easier dinner that can still be nutritious.
Though my emergency leftovers + cheese pita-pizza combo fulfilled its duty in my hour of need, I wanted the pita pizza recipe I shared with you here to offer more elevated flavor, while still being quick and easy to prepare. These Roasted Garlic Veggie Pita Pizzas are the result, and I must say, I’m quite pleased.
This pita pizza recipe is ready in less than 20 minutes, healthy, and loaded with sweet, herby flavor, thanks to my pals at Tessemae’s. I’ve been an enormous fan of Tessemae’s since I first used their soy ginger dressing to make this quick veggie lo mien. Every product uses only real, natural ingredients that I can actually pronounce, and each I’ve tasted has been outstanding. Even the barbecue sauce (which stars in these easy baked beans) is naturally sweetened with dates, instead of gobs of sugar or corn syrup like most brands.
To give each pita pizza big flavor with minimal effort, I began by spreading the pitas with Tessemae’s Slow Roasted Garlic Spread. I adore the sweet, rounded flavor of roasted garlic but don’t often have the patience to make it from scratch, which is why I’m smitten with this spread. It gives me the rich flavor of roasted garlic that I love in seconds, instead of hours (and check out the ingredient list—it’s everything I would use myself if I made it at home!).
For toppings, I opted for thinly sliced summer squash, zucchini, and tomatoes. The beauty of these veggies is that they are soft enough not to need any sort of precooking, a critical requirement of pita pizza convenience. In keeping with the recipe’s theme of “max flavor, minimal effort,” I tossed the sliced veggies with Tessemae’s Green Goddess Dressing prior to baking. A zesty, olive oil-based dressing, it’s instantly ups the flavor profile of savory dishes, and I love it on my salads greens too.
In addition to being a quick and easy dinner, these Veggie Pita Pizzas also make healthy after school snacks, and they taste good enough at room temperature to be packed for lunch too. I like to think of them as the healthier, real-food alternative to the Pizza Lunchables, and they offer a serious upgrade in the taste department too!
Is it too soon for pita pizza and me to get matching “best friends forever” necklaces?
Don’t answer that.
A back to school surprise for you! Tessemae’s is offering Well Plated readers (that’s you!) 10% off your online purchase. Just enter the discount code ErinTesseFamilyDiscount at check out.
Easy Veggie Pita Pizza with Roasted Garlic Sauce
- 4 whole wheat pita bread rounds
- 6-8 tablespoons Tessemae’s Slow Roasted Garlic Spread
- 1 medium zucchini squash — cut into 1/4-inch slices (I used a mandolin)
- 1 small yellow summer squash — cut into 1/4-inch slices (I used a mandolin)
- 2 tablespoons Tessemae’s Green Goddess Dressing*
- 1/4 teaspoon kosher salt
- 3 roma beefsteak tomatoes — (or 2 large) sliced 1/4-inch thick, patted dry if very juicy
- 3/4 cup shredded mozzarella cheese
- Chopped fresh parsley — or basil for serving
- Preheat theoven to 425 degrees F. Arrange 4 pita bread rounds on a baking sheet lined with parchment paper or a silicone baking mat. Spread each pita with desired amount of roasted garlic spread (I used about 1 1/2 tablespoons). Set aside.
- In a large bowl, toss the zucchini and yellow squash slices with the dressing. Add the tomatoes to the bowl, and toss gently again. Arrange the veggie slices on top of the prepared pitas. Sprinkle with mozzarella cheese.
- Bake the pita pizzas for 8 minutes, until lightly crisp and the cheese is melted. Let cool slightly, garnish with basil or parsley as desired, slice, and serve.
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I’m sharing this post in partnership with Tessemae’s. As always, all opinions are my own. Thank you for supporting the brands I value, who make it possible for me to continue providing quality content to you!
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