Chef: Vicki Brett-Gach
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 4 thick whole wheat pita bread (square or round)
- Homemade (or prepared) oil-free pasta sauce, pizza sauce, or tomato sauce
- Red bell peppers, diced (raw or steam-sautéed)
- Vidalia onions, diced (raw or steam-sautéed)
- Zucchini, diced (raw or steam-sautéed)
- Crushed canned pineapple (in its own juice), drained
- Ribbons of fresh basil
- Italian Seasoning, salt and black pepper (optional)
- Garnish: nutritional yeast or red pepper flakes (optional)
- Preheat oven (or toaster oven) to 425 or 450 degrees.
- Slice pita breads in half, lengthwise or diagonally.
- Place pita halves onto a baking sheet.
- Slather with a thick layer of pasta sauce.
- Top the sauce generously with all the toppings of your choice.
- Sprinkle the pizzas with a touch of salt and pepper and/or Italian Seasoning.
- Bake for approximately 8 to10 minutes, or until the edges begin to turn crispy and golden brown, and the center is hot and bubbling.
- Remove from oven, and serve hot.
- Top with nutritional yeast or red pepper flakes, if desired.
Tip: I like to use steamed Vidalia onions, red bell peppers, and diced zucchini, and then loads of crushed pineapple and ribbons of fresh basil, but use your imagination. Nothing needs to be measured, and anything goes. Fresh tomatoes, cooked broccoli, artichokes, spinach, mushrooms, olives, hot peppers… all good!
Vicki Brett-Gach is a writer, blogger, culinary instructor, Certified Personal Chef, and Certified Vegan Lifestyle Coach. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.