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Pita Pizzas

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These creative Pita Pizzas offer a lighter, protein-packed twist on traditional pizza night. Instead of heavy tomato sauce, a creamy blend of mashed great northern beans, garlic, and basil serves as the savory base. The crisp wheat pita breads provide a sturdy yet tender crust that toasts perfectly in the oven. Topped with fresh diced tomatoes, crisp green bell pepper rings, and melted mozzarella cheese, each bite delivers a satisfying mix of textures and bright flavors. This recipe is ideal for busy weeknights when you want a homemade meal ready in under thirty minutes. Its a fun, customizable dish that appeals to both vegetarians and kids, making it a versatile addition to your dinner rotation.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 650.0
Dietary: Vegetarian
Description
These creative Pita Pizzas offer a lighter, protein-packed twist on traditional pizza night. Instead of heavy tomato sauce, a creamy blend of mashed great northern beans, garlic, and basil serves as the savory base. The crisp wheat pita breads provide a sturdy yet tender crust that toasts perfectly in the oven. Topped with fresh diced tomatoes, crisp green bell pepper rings, and melted mozzarella cheese, each bite delivers a satisfying mix of textures and bright flavors. This recipe is ideal for busy weeknights when you want a homemade meal ready in under thirty minutes. Its a fun, customizable dish that appeals to both vegetarians and kids, making it a versatile addition to your dinner rotation.
Ingredients
  • 4 whole Wheat pita breads (4 inches)
  • 1 small Onion, chopped
  • 1 clove Garlic, finely chopped
  • 1 can Great northern beans (15-1/2 ounces), drained
  • 1/4 cup Liquid reserved from beans
  • 2 teaspoons Dried basil
  • 1 large Tomato, seeded and cut into 1/4-inch pieces
  • 1 large Green bell pepper, cut into thin rings
  • 4 ounces Part-skim mozzarella cheese, shredded
Directions
  1. 1
    Preheat oven to 425 degrees F (220 degrees C).
  2. 2
    Cut each pita bread in half around the edge to create individual rounds. Place the pita halves in an ungreased jelly roll pan (approximately 15-1/2 x 10-1/2 x 1 inch).
  3. 3
    Bake the pitas uncovered for about 5 minutes, or just until they are crisp and lightly golden. Remove from oven.
  4. 4
    While pitas bake, cook the chopped onion and garlic in the reserved bean liquid in a 10-inch nonstick skillet over medium heat for about 5 minutes, stirring occasionally, until softened.
  5. 5
    Stir the drained beans into the skillet and heat through. Transfer the bean mixture and the dried basil to a blender or food processor.
  6. 6
    Cover and blend or process until the mixture is smooth and creamy.
  7. 7
    Spread about 2 tablespoons of the bean mixture onto each pita bread half.
  8. 8
    Top each pita with diced tomato, green bell pepper rings, and shredded mozzarella cheese.
  9. 9
    Return the pan to the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
  10. 10
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650.0kcal
% Daily Value *
Total Fat 23.7g37%
Saturated Fat 14.0g70%
Cholesterol 63.8mg22%
Sodium 1107.6mg47%
Total Carbohydrate 88.2g30%
Dietary Fiber 8.9g36%
Sugars 4.6g
Protein 29.1g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover pita pizzas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for 10 minutes to restore crispness.

Substitutions: You can use white beans or cannellini beans instead of great northern beans for a similar creamy texture. Fresh basil can be used instead of dried; use 1 tablespoon of chopped fresh basil.

Variations: Try adding sliced black olives, artichoke hearts, or roasted red peppers for different flavor profiles. For a spicy kick, add a pinch of red pepper flakes to the bean sauce.

Tip: Ensure the bean sauce is spread thinly to prevent the pita from becoming soggy. If using fresh tomatoes with high water content, pat them dry with a paper towel before topping.

Keywords: pita pizza, vegetarian, quick dinner, great northern beans, bean sauce, healthy pizza, mozzarella, garlic, basil, bell pepper, easy recipe, weeknight meal, baked pita, family dinner, kid friendly, high protein
Read it online: https://www.chefs-mate.com/recipe/pita-pizzas/