Low Cholesterol Pita Pizza (Printable)
Whole wheat pita topped with vegetables and light cheese for a heart-healthy meal.
# What You'll 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 and 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 the oven to 425°F (220°C) and line a baking tray with parchment paper.
02 - Place the whole wheat pita breads flat on the prepared baking tray.
03 - In a small bowl, combine the tomato sauce, dried oregano, and garlic powder. Spread the mixture evenly over each pita bread.
04 - Distribute the diced bell pepper, seeded tomatoes, red onion slices, mushrooms, and baby spinach evenly over the sauced pitas.
05 - Sprinkle the shredded mozzarella evenly over the vegetables, then add crumbled feta on top if using.
06 - Bake for 10 to 12 minutes until the cheese is melted and the pita edges are golden and crisp.
07 - Remove from the oven, top with fresh basil leaves, and season with freshly ground black pepper. Slice each pita into wedges and serve immediately.
# Expert Tips:
01 -
- It genuinely tastes like something you would order at a cafe, yet it comes together in under twenty five minutes from cupboard to plate.
- The whole wheat base and part skim cheese keep things light without sacrificing that satisfying cheese pull everyone secretly lives for.
02 -
- Wet vegetables are the enemy of pita pizza, so always seed your tomatoes and pat the mushrooms dry with a paper towel before slicing.
- Watching the oven during the final two minutes makes all the difference between a perfectly crisp base and a burnt edge that no amount of basil can forgive.
03 -
- Warm the pita breads in the oven for two minutes before adding toppings to seal the surface and prevent sogginess from the sauce seeping through during baking.
- A light drizzle of olive oil on the exposed edges of the pita before baking guarantees that beautiful golden crunch everyone reaches for first.