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.

An easy, healthy meal that's ready in 20 minutes- Veggie Pita Pizzas. Kids love this recipe too, and it's great for lunches and after school snacks

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.

Easy Pita Pizzas. A healthy 20 minute meal perfect for busy nights, after school snacks, and lunches too

Easy Veggie Pita Pizzas. A healthy 20 minute meal!

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.

Easy Pita Pizzas. Fresh, healthy and ready in 20 minutes!

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!).

Veggie Pita Pizzas are a quick and healthy dinner that's ready in 20 minutes!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.

Easy Veggie Pita PizzasIn 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!

For a healthy 20 minute meal, try these simple veggie pita pizzas

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

Yield: 4 pizzas
Total Time:
20 mins
For a fast, healthy meal, try this healthy pita pizza with a yummy roasted garlic sauce, veggies, and cheese. Perfect for a light lunch or quick dinner.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

*Many of the Tessemae’s dressings and marinades are olive-oil based and therefore, the olive oil will solidify when chilled in the refrigerator. Once opened, the dressings can be stored in the refrigerator for up to 7 months. Prior to use, let the dressing warm to room temperature on the counter or place the bottle in a mug of warm water for a few minutes. For more information on how and why the olive oil solidifies, check out this helpful video.
Veggie Pita Pizzas can be served at room temperature but are best enjoyed the day they are made.
Feel free to swap any veggies you prefer or are in season. Very firm or crisp veggies that won't soften in a short amount of time in the oven (such as butternut squash) should to be sautéed prior to topping the pizzas.
Course: Main Course
Cuisine: American
Keyword: Easy Veggie Pita Pizza with Roasted Garlic Sauce, Healthy Vegetarian Dinner

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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!