The Newbie Cook
- 18,026 forkfuls since 16.Oct.10
Making everything for the first time
This was inspired by Subway’s flatizza. Besides, someone has to use the pita bread that we have sitting in the fridge after I got over my fish taco phase.
My husband loves this dish. He asks me to make it often and I’m happy to oblige because it’s (1) easy, (2) quick, and (3) quite healthy even with the cheese. I do try to cut down on the cheese by putting much less on “my half” of the pizza. This has almost all of my favorite vegetables, which makes me very happy. 🙂
You can modify this recipe according to your preference — change the vegetables or add some meats like ham, pepperoni or crispy bacon bits.
I do need to mention the pizza stone. I bought this for baking bread but I also noticed that this pita pizza is a lot crispier and better if I use the stone over a regular pan. But the stone is not a must have, a regular pan is fine.
1 whole wheat OR multi-grain pressed flour tortilla (12-inch)
1/2 cup pasta sauce (I use 7-herb Ragu)
1 medium red or yellow bell pepper, cut in thin strips
1/2 of a medium onion, cut in thin strips
1/2 cup or a handful of baby spinach leaves
1/2 teaspoon pizza/Italian seasoning (optional)
1/2 cup shredded reduced fat mozzarella cheese (I use Sargento)
1/2 cup sliced portobello or baby bella mushrooms
a sprig of fresh basil (around 8 leaves)
Calories in each slice: 150