Low Cholesterol Pita Pizza (Printable)
Crispy whole wheat base loaded with colorful veggies and melted cheese
# 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 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, to serve
13 - Freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
02 - Place the whole wheat pita breads flat on the prepared baking tray.
03 - In a small bowl, combine the tomato sauce, dried oregano, and garlic powder. Spread the sauce evenly over each pita bread, leaving a small border around the edges.
04 - Distribute the diced bell pepper, seeded tomatoes, red onion slices, mushrooms, and baby spinach leaves evenly over the sauced pitas.
05 - Sprinkle the shredded part-skim mozzarella evenly over the vegetables, then scatter the crumbled feta on top if using.
06 - Bake for 10 to 12 minutes, or until the cheese is fully melted and the pita edges are golden and crisp.
07 - Remove from the oven and top each pita with fresh basil leaves. Season lightly with freshly ground black pepper.
08 - Cut each pita pizza into wedges and serve immediately while warm.
# Expert Tips:
01 -
- Twenty two minutes from blank stare at the fridge to sitting down with a hot satisfying meal that actually nourishes your heart without sacrificing flavor.
- Whole wheat pita creates a perfectly thin crust that gets impossibly crisp while staying chewy in the center.
02 -
- Do not skip seeding the tomatoes because excess moisture is the enemy of a crisp pita base and you will end up with a soggy center that falls apart in your hands.
- Letting the oven fully preheat for at least ten minutes before baking makes the difference between a soft chewy disc and a beautifully crisped personal pizza.
03 -
- Warm the pita breads in the oven for two minutes before adding toppings because a slightly preheated base crisps more evenly and holds up better under the weight of sauce and vegetables.
- A light brushing of olive oil on the exposed pita edges before baking creates an irresistible golden crunch that makes these taste like they came from a professional bakery.