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 1/2-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!