• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Pita Pizza Remix

2 Comments · August 18, 2010

Pita Pizza Remix

Everyone loves a good music remix, so why not test out the joys of remixing the pita pizza?  In good remixing fashion, I deleted, added, and overlapped to keep it all interesting.  In honor of Missy Elliot, I probably also should have flipped it and reversed it, but I didn't think of it at the time.  Things to remember for the future.

So, I guess you could say I'm a bit addicted to pita pizza right now, but it's so simple, satisfying, and healthy that it's hard to resist.  I remixed this recipe by 1) deleting the insalata, mozzarella, and shallots, 2) adding goat cheese, tomatoes, roasted red and yellow peppers, grilled portobello, balsamic, and chives, and 3) overlapping all the deliciousness.  The goat cheese lightens up the overall flavor of the pizza while the portobello adds depth and heartiness.  This is a great way to devour a few of your daily vegetable servings without disregarding your taste buds' need for amusement.

Pita Pizza Remix (Serves 1)

(Confessions of a Foodie Recipe)

1 pita (whole wheat or white)

1-2 oz chevre (depending on how much you love goat cheese)

1 large portobello mushroom cap

2 large roasted red and yellow pepper pieces, from jar

1 vine-ripe tomato, sliced

1 tbsp fresh chives, chopped

1 garlic clove, minced

1 tsp olive oil

1 tbsp balsamic vinegar, more as needed

sea salt and freshly ground black pepper, to taste

1. Preheat oven to 475 degrees

2. Top pita with a drizzle of olive oil, dash of sea salt, and minced garlic.  Bake for 8 minutes or until pita is crisp and golden brown.

3. While pizza is baking, heat a nonstick skillet over medium-high heat.  Add portobello mushroom and balsamic to skillet and cook until mushroom is tender (approximately 5 minutes).  Remove portobello from pan and slice into ½-inch wide pieces.  Add roasted peppers and tomato slices to skillet for 1-2 minutes or until warmed through.  Remove veggies from heat and set aside.

4. Spread baked pita with chevre.  Sprinkle chopped chives over the goat cheese.  Layer the tomatoes, roasted peppers, and portobello slices over the goat cheese.  Cut into quarters and enjoy!

Related Posts

  • Glowing Green Mango & Kale SmoothieGlowing Green Mango & Kale Smoothie
  • Personal Tortilla Pizza with Homemade Mozzarella, Mushrooms, Tomatoes & Basil (Vegan)Personal Tortilla Pizza with Homemade Mozzarella, Mushrooms, Tomatoes & Basil (Vegan)
  • La Vita è Bella Pizza Power BowlLa Vita è Bella Pizza Power Bowl
  • Sweet Potato Pizza Crust | Vegan & Gluten-FreeSweet Potato Pizza Crust | Vegan & Gluten-Free
  • Vegan Buffalo Chicken SaladVegan Buffalo Chicken Salad
  • Light & Crispy Southwest Tortilla Pizza with Cilantro-Serrano PestoLight & Crispy Southwest Tortilla Pizza with Cilantro-Serrano Pesto
« Vegetable Tostada with Arugula-Cilantro Crema
Flights, Tiny Toast, and Cheese »

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Mathurini says

    August 19, 2010 at 5:56 am

    Hey, I am super hungry at work, so much that my stomach is churning, rumbling and gurgling - simultaneously! Needless to mention that delicious sounding recipe has made that happen even more! Great stuff!! xxx

    Reply
  2. Tracey says

    August 21, 2010 at 11:09 am

    This recipe sounds sooo delish! I made a vegan pizza for dinner last night and it was waaayy to much food for me. I might have to switch over to the personal pita pizzas you've been making :)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • From Nashville with Love
  • Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil