Quick Lunch Pita Pizzas Vegetables (Print View)

Crisp pita with seasonal veggies and cheese, baked swiftly for a delicious Mediterranean-inspired lunch.

# Components:

→ Base

01 - 4 whole wheat pita breads
02 - 1 cup tomato sauce or pizza sauce

→ Cheese

03 - 1 1/2 cups shredded mozzarella cheese
04 - 1/4 cup crumbled feta cheese (optional)

→ Seasonal Vegetables

05 - 1 small zucchini, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1/2 red onion, thinly sliced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 cup baby spinach leaves

→ Aromatics & Seasoning

10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange pita breads on the prepared baking sheet and brush each lightly with olive oil.
03 - Spread a generous spoonful of tomato sauce over each pita, leaving a small border around the edge.
04 - Distribute zucchini, red bell pepper, red onion, cherry tomatoes, and baby spinach evenly over the sauce.
05 - Sprinkle generously with mozzarella cheese and, if desired, add crumbled feta cheese. Season with dried oregano, optional chili flakes, salt, and black pepper.
06 - Bake in the preheated oven for 10 to 12 minutes, or until the cheese is melted and bubbling and pita edges are crisp.
07 - Cut each pita into wedges and serve while hot.

# Expert Advice:

01 -
  • Quick to assemble and bake so lunch or dinner is ready in a flash
  • Makes excellent use of whatever seasonal vegetables you have on hand
  • Kid-friendly but impressive enough for adults
  • Minimal cleanup and very few dishes
  • Vegetarian and can be adapted to fit vegan diets
02 -
  • High in protein and calcium thanks to the cheese
  • Rich in fiber and vitamins from the abundance of vegetables
  • Makes excellent leftovers and reheats beautifully
03 -
  • Always pat your vegetables dry after washing so you avoid a soggy base
  • For extra crunch bake the pita bread alone for a minute or two before adding sauce and toppings
  • If you prefer a smoky flavor try broiling the pizzas for the last thirty seconds and keep a close eye to prevent burning

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