I have a problem. And that problem is that I’m constantly seeking out ways to stuff more vegetables into a meal. I could have bigger problems, right?!
Well considering Hurricane Sandy is about to hit the East Coast, I just might have bigger problems in the next few days (especially since everywhere around here is sold out of flashlights and I don’t have one!!)…
So while I still have power, I decided to get creative and feed my obsession with vegetables. The result was this deconstructed pita pizza I made for last night’s dinner…
(Sorry for the poor quality photo! I took it while I was at work. Trust me — this thing is delicious.)
Deconstructed pita pizza
- 1 whole wheat pita, cut in half
- 6 cherry tomatoes
- 2 c. veggies (I used broccoli, asparagus, spinach, and onion)
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 2 Tb. pizza sauce
- 1/4 c. reduced-fat mozzarella cheese
- Spray a pan with olive oil cooking spray and place chopped vegetables in pan. Cook until tender (about 4-6 minutes).
- With about one minute left to cook, add the basil, oregano, and pizza sauce to the vegetable mixture. Coat vegetables.
- Meanwhile, fill your pita halves with the mozzarella cheese, saving about one tablespoon. Fill pitas with vegetable sauce mix.
- Top with remaining cheese and serve.
How to “level up” this recipe:
- Use more fresh tomatoes and leave out the sauce altogether.
How to “level down” this recipe:
- Add some pepperoni or sausage to bulk it up a bit!
- Not a whole wheat fan? Use a regular or multigrain pita instead.
I’m trying another new recipe tonight when we have dinner with some friends…if it’s a success, I’ll be sure to share! 🙂