Low Cholesterol Pita Pizza (Printable Version)
Heart-healthy Mediterranean-style whole wheat pita loaded with fresh vegetables and light cheese, ready in under 25 minutes.
# 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
# Directions:
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 lined 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, sliced red onion, 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, 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 hot.
# Expert Tips:
01 -
- You get all the satisfaction of pizza without the heavy, sluggish feeling that follows a greasy slice.
- It comes together so fast you will barely have time to set the table before it is ready.
- The vegetables keep their bright, fresh flavor because they barely spend time in the oven.
02 -
- Do not skip seeding the tomatoes or your pizza will swim in extra moisture and the crust will go soft instead of crisp.
- Watch the oven closely after the ten minute mark because the line between beautifully crisp and unpleasantly dry is surprisingly thin.
03 -
- Warm the pita briefly in the oven before adding toppings so it crisps more evenly throughout instead of staying soft in the center.
- Less is genuinely more with the sauce, a thin layer gives you flavor without making the base soggy.