Low Cholesterol Pita Pizza (Printable)
Crispy whole wheat base with fresh vegetables and light cheese topping.
# What You 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:
01 - Preheat the 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 mixture 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 evenly across both pita breads.
05 - Sprinkle the shredded part-skim mozzarella evenly over the vegetables, followed by the crumbled feta cheese if using.
06 - Bake for 10 to 12 minutes, until the cheese is fully melted and the pita edges are golden and crisp.
07 - Remove from the oven and top with fresh basil leaves. Season lightly with freshly ground black pepper.
08 - Cut each pita into wedges and serve immediately while warm.
# Expert Tips:
01 -
- You get all the satisfaction of pizza night without the heavy grease that leaves you sluggish afterward.
- It uses everyday ingredients you probably already have, and cleanup is just one baking tray.
- The whole thing comes together faster than waiting for a delivery driver to find your street.
02 -
- Do not skip seeding the tomatoes because excess moisture is the fastest way to end up with a soft, sad pita instead of a crisp one.
- Watch the oven carefully after the 10 minute mark because the line between beautifully crisp and slightly burnt is thinner than you think.
03 -
- Warm the pita breads for 30 seconds in the microwave before topping them because a slightly pliable base spreads more evenly and crisps better in the oven.
- Put the spinach under the cheese rather than on top so it wilts gently in the steam instead of drying out against the direct oven heat.