Veggie Pita Pizzas

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Published: March 9, 2012Updated: March 12, 2020Author: Jenn Laughlin

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These Veggie Pita Pizzas are quick, easy, and totally tasty!

Veggie Pita Pizzas - Peas and Crayons Vegetarian Recipes (1)

Back when I was a ridiculously hyperactive kiddo, I took karate.

Hiiiiaaaayyyhhh!

After matches and belt ceremonies, everyone would meet up at Applebee’s for dinner. Our parents got a night off of cooking and we all relished the opportunity to order whatever we wanted. Without fail, I always ordered the same thing: the Veggie Patch Pizza.

Have you had it? It’s flipping legendary!

Creamy spinach works double duty as a topping and as the sauce itself while garlicky sauteed mushrooms, ripe juicy tomatoes, and ooey gooey cheeses melted together on top of a light and crunchy crust.

But, at the risk of sound like a snobby foodie, my homemade version is better.

Quick – Easy – Healthy – and absolutely delicious!

Veggie Pita Pizzas

These Veggie Pita Pizzas are quick, easy, and totally tasty!

5 from 3 votes

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Course: Main Dish

Cuisine: American

Keyword: Veggie Pita Pizzas

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Ingredients

1 package frozen creamed spinach*
4 minipita pockets (also called pitettes)
8 oz sliced mushrooms
½ tsp oil or butter to saute the mushrooms in
2 oz grated mozzarella
3-4 oz grated parmesancheese
¼ tsp garlic powder
salt and pepper, to taste
crushed red pepper flakes, to taste
1 ripe roma tomato diced

Instructions

Pre-heat toaster oven or your conventional oven to 350 degrees F.
Heat up your creamed spinach or leftover spinach dip.
Paul’s speedy sauteed mushrooms: Heat up a splash of oil in your skillet on the lower end of medium-high, add mushrooms, and season with a sprinkle of salt, pepper, and garlic powder. Add optional cayenne pepper or red pepper flakes if you want a kick! Stir frequently to mix the mushrooms with the oil and seasoning. The salt will help the mushrooms to give up a bit of their liquid and, once they do, pop a pot lid on top of your skillet to steam them into tender deliciousness. Make a batch ahead of time and toss them into meals all week long.
Spread your pitas with spinach mixture and mushrooms.
Top with grated mozzarella and bake directly on the rack (or on a baking sheet if preferred) for 10 minutes until cheese is perfectly melted.
Top with diced or sliced tomatoes, grated parmesan cheese, and a sprinkle of red pepper flakes.

Notes

* I love creamed spinach as the base for these handheld pizzas. Grab an 8-9 oz container of frozen creamed spinach or some leftover spinach and artichoke dip!

You can also sauté a bag of fresh spinach with garlic and parmesan or even make your own creamed spinach. You’ve got so many options that there’s no excuse not to make these!

Only need 2? Make enough veggies for 4 and store the leftover veg in the fridge for a speedy lunch or dinner later! They’ll stay fresh in your fridge for four days and will help you sneak in some extra veggies into your life without all that pesky effort. You can also grab 2 regular sized pitas if you’d like! I keep the minis on hand for their glorious built-in portion control.

Nutrition Facts below are estimated using an online recipe nutrition calculator using mini pita pockets. Adjust as needed if using full-sized pita and enjoy!

Nutrition

Calories: 205kcal, Carbohydrates: 8g, Protein: 17g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 36mg, Sodium: 526mg, Potassium: 263mg, Fiber: 1g, Sugar: 2g, Vitamin A: 499IU, Vitamin C: 3mg, Calcium: 386mg, Iron: 1mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

MiniMediterraneanPizzas

4 mini pitas
1 [8-9oz] pkg of frozen creamedspinach[or sauteed spinach or leftover spinach dip]
1 large, ripe romatomato, sliced
4 heaping tablespoons ofroasted red pepper hummus
salt, pepper, garlic powder, and red pepper flakes
crumbledfeta

Spread your pitas with hummus and top with creamy spinach seasoned with salt, pepper, and garlic powder. Layer on a few slices of roma tomatoes and a generous sprinkle of feta and bake [on the rack] in your toaster oven for 10 minutes. Sprinkle with red pepper flakes and try not to pout while waiting for the pizza to cool enough down enough for you to eat it. I have zero composure and suffer through the burn.

These veggie pita pizzas are all I can think about lately! I cooked a giant batch of sauteed seasoned mushrooms and keep them in the fridge for impromptu pizzas. This way I can whip them up in the time it would take me to make a sandwich! I’ve eaten them for lunch every day this week without tiring of them. If I had to pick a favorite, I think it would be the Mediterranean pizza. I add the mushrooms to it and it’s everything I could ever want in a lunch. Satisfying and flavorful. I’m obsessed!

What’s your all-time favorite pizza topping?

If you get a chance to try these veggie pita pizzas or mini mediterranean pizzas, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

hungry for more?

Bell Pepper Pizzas
Caramelized Mushroom Flatbread Pizzas
Cheesy Hasselback Zucchini Pizzas

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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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