Low Cholesterol Pita Pizza (Printer-friendly)
Wholesome whole wheat pita topped with colorful vegetables and melted cheese for a quick heart-healthy meal.
# 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
# How to Make It:
01 - Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper and set aside.
02 - Place the whole wheat pita breads flat on the prepared baking tray, ensuring they do not overlap.
03 - In a small bowl, combine the tomato sauce, dried oregano, and garlic powder. Stir until well blended, then spread the mixture evenly over each pita, leaving a small border around the edges.
04 - Distribute the diced bell pepper, seeded tomatoes, red onion slices, mushrooms, and baby spinach leaves evenly over the sauced pitas.
05 - Sprinkle the shredded mozzarella evenly over the vegetables, then scatter the crumbled feta on top if using.
06 - Bake for 10 to 12 minutes, or until the cheese is fully melted and the pita edges are golden and crisp.
07 - Remove from the oven and top with fresh basil leaves. Season lightly with freshly ground black pepper, slice each pita into wedges, and serve immediately.
# Expert Tips:
01 -
- It delivers real pizza satisfaction in under twenty five minutes from cupboard to plate.
- Whole wheat pita gives you that chewy crunch without the heavy guilt of traditional dough.
- The vegetable to cheese ratio is so well balanced you will forget you are eating something heart friendly.
02 -
- Do not skip seeding the tomatoes or you will end up with a soggy center that collapses when you pick it up.
- Watch the oven closely after the ten minute mark because pita edges can go from perfectly crisp to burnt in under a minute.
03 -
- Toast the pitas bare for two minutes before adding toppings and you guarantee a crackly base that never goes soggy.
- Grate your own mozzarella from a block rather than buying pre shredded since the anti caking additives on bagged cheese prevent proper melting.