Pita bread, spelled "pitta bread" in the UK, is a round leavened flatbread that is consumed all over the world in many different cultures. It is generally made with wheat but can also be made in multigrain and whole wheat varieties. Pita sandwiches, also called “pita pockets” or “pocket pitas” became quite popular, especially in the realm of health food.
1 8-ounce can tomato sauce
1 6-ounces can tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon celery salt
1/8 teaspoon ground fennel
1 tablespoon sugar
Dash of cayenne pepper
6 6-inch whole-wheat pita bread rounds
1-1/2 cup shredded Cheddar cheese
2 cups shredded Mozzarella cheese
15 slices pepperoni
In a 1-quart bowl, mix together first eight ingredients for pizza sauce.
Place pita bread round on baking sheet. Spread two tablespoons sauce on top, spreading almost to edge. Top with cheese. Place 2-1/2 slices pepperoni on top of cheese to make a smile face, if desired.
Repeat with remaining five pita rounds.
Bake in preheated oven 15 to 20 minutes or until cheese melts.
Recipe makes 6 servings.
Variation: Chili Bean Pita Pizzas
1/4 cup fat free salsa
2 pitas, 6-inch, unopened
1/2 cup canned black beans
1/2 cup corn kernels
1 chopped plum tomato
1 tablespoon chopped green chiles
1-1/2 ounce 2-percent Monterey Jack cheese
Spread fat free salsa over two small (6-inch) unopened pitas. Divide canned black beans (rinsed and drained), corn kernels, chopped plum tomato, and chopped green chiles between the two pitas. Top with Monterey Jack cheese. Bake in a 450-degree oven for 8 to 10 minutes.
Variation: Chicken Pita Pizza
1 whole wheat pita
1/4 cup low fat pizza sauce
1 portion cooked chicken breast, sliced
1/4 red bell pepper, sliced
1/4 yellow bell pepper, sliced
1/4 small zucchini, sliced
1/4 reduced fat shredded Mozzarella cheese
Preheat oven to 425 degrees. Place the pita on a baking sheet. Spoon pizza sauce evenly over the pita. Top with sliced chicken, peppers, zucchini and cheese.
Bake for 10 to 12 minutes or until the cheese is melted and the pizza is heated through. Slice and eat!
Bonus: Mini Pita Snacks
These little tasty mini pita snacks are great for a mid afternoon or evening treat without busting the caloric bank.
2 teaspoons mustard
1 slice deli smoked turkey
1 mild Cheddar or Colby-Jack cheese snack
1 mini (4-inch) whole wheat or white pita pocket bread
Spread mustard over one side of turkey. Place the cheese snack on the turkey and roll up. Cut in half crosswise. Cut pita pocket in half. Open each half into a pocket. Stuff cheese rolls into pockets. One or two servings.
Suggestion: Homemade Pita Chips
Make pita chips by separating the rounds horizontally, lightly brushing the insides with olive or canola oil and seasoning to taste with salt and pepper. Stack the rounds, then cut the stack into 12 wedges. Arrange wedges in a single layer on a lightly oiled baking sheet and bake in a preheated 350 degrees oven for 8 to 10 minutes or until golden brown. Cool on paper towels and store airtight for up to 5 days.
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