Pita Pizza - completely homemade
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 409.9
- Total Fat: 9.5 g
- Cholesterol: 16.4 mg
- Sodium: 1,037.5 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 9.7 g
- Protein: 19.6 g
View full nutritional breakdown of Pita Pizza - completely homemade calories by ingredient
Introduction
The pita crust and the sauce are both homemade! This means that there's a good chance you'll have most of the ingredients in your house for whenever you want pizza! Is it as good as delivery? No. Of course not. Will it satisfy your craving for junk food on movie night and keep the kids & hubby happy? Probably ;-) The pita crust and the sauce are both homemade! This means that there's a good chance you'll have most of the ingredients in your house for whenever you want pizza! Is it as good as delivery? No. Of course not. Will it satisfy your craving for junk food on movie night and keep the kids & hubby happy? Probably ;-)Number of Servings: 4
Ingredients
-
For Sauce:
1 8oz can tomato sauce
1 small onion, minced
1/2 green bell pepper, minced
1t garlic
1t garlic powder
1t onion powder
1t oregano
1t parsley
1/2 t basil
1t no-calorie sweetener
For Pita Crust:
2.5C whole wheat flour
1t salt
1t garlic powder
1t onion powder
1t dried rosemary, crushed
1T sugar
2t yeast
1T EVOO
1C hot tap water
For toppings:
8 mushrooms, sliced thinly
1/2 bell pepper, sliced thinly
4 oz part-skim mozzarella, shredded
4 large leaves basil, shredded
Directions
Makes 4 personal (about 8") thin crust pizzas, or 2 larger pizzas.
For Pita Crust:
1. In a large bowl combine 1C flour with salt, sugar & yeast. Add oil and water.
2. Beat with whisk for 1 minute, then add the rest of the flour 1/2C at a time.
3. The dough should be a rough shaggy mass that cleans the sides of the bowl
4. Knead for 6 minutes.
5. Heat oven to 400F (if you have a baking stone, place it inside to heat). Divide dough into 4 pieces, roll into balls , dust lightly with flour, cover with a damp towel and rise 30 minutes.
For Sauce:
1. Spray a small saucepan with spray oil and sauté onion and peppers for about 5 minutes or until wilted. Add remaining sauce ingredients and simmer 10-15 minutes. If sauce is too thick, add a small amount of water.
To Assemble:
1. Roll each piece out into about a 10" circle on a floured surface. Curl up about 1/2" around the edge and press the edge firmly to the bottom - making the edge of the crust (see photo)
2. Prick the crust well with a fork (this recipe makes pocket pita if left unpricked!). Flour a wooden cutting board and place the pizza on it. Jiggle the crust to make sure it will slide. Place 1/4C sauce on the crust and spread to the edges.
3. Spread 2 sliced mushrooms, 1/4 of the bell peppers and 1 oz of cheese on the pizza, and top with 1/4 of the fresh basil.
4. Jiggle the pizza to make sure it's not stuck (help with a spatula if it is) the take it to the oven and gently slide it onto your hot stone. If you only have a metal pan, make the pizza right on it then place the pan in the oven.
5. Bake for 12 minutes or until the cheese is browning!
You could also make this into 2 full sized pizzas. Slice each into 8 pieces. 4 pieces per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMRACLOVEC.
For Pita Crust:
1. In a large bowl combine 1C flour with salt, sugar & yeast. Add oil and water.
2. Beat with whisk for 1 minute, then add the rest of the flour 1/2C at a time.
3. The dough should be a rough shaggy mass that cleans the sides of the bowl
4. Knead for 6 minutes.
5. Heat oven to 400F (if you have a baking stone, place it inside to heat). Divide dough into 4 pieces, roll into balls , dust lightly with flour, cover with a damp towel and rise 30 minutes.
For Sauce:
1. Spray a small saucepan with spray oil and sauté onion and peppers for about 5 minutes or until wilted. Add remaining sauce ingredients and simmer 10-15 minutes. If sauce is too thick, add a small amount of water.
To Assemble:
1. Roll each piece out into about a 10" circle on a floured surface. Curl up about 1/2" around the edge and press the edge firmly to the bottom - making the edge of the crust (see photo)
2. Prick the crust well with a fork (this recipe makes pocket pita if left unpricked!). Flour a wooden cutting board and place the pizza on it. Jiggle the crust to make sure it will slide. Place 1/4C sauce on the crust and spread to the edges.
3. Spread 2 sliced mushrooms, 1/4 of the bell peppers and 1 oz of cheese on the pizza, and top with 1/4 of the fresh basil.
4. Jiggle the pizza to make sure it's not stuck (help with a spatula if it is) the take it to the oven and gently slide it onto your hot stone. If you only have a metal pan, make the pizza right on it then place the pan in the oven.
5. Bake for 12 minutes or until the cheese is browning!
You could also make this into 2 full sized pizzas. Slice each into 8 pieces. 4 pieces per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMRACLOVEC.
