Turn simple pitas into crispy individual pizzas topped with tomato sauce, sweet roasted red peppers, torn basil, and gooey melted mozzarella.
Served alongside a peppery arugula side salad tossed with sunflower seeds and lemon-dijon dressing, it’s a quick vegetarian hit.
Pairing crisp leafy greens and seeds with your meal is a delicious way to boost your daily intake of essential vitamins and minerals.
RECIPE
Roasted Pepper, Basil, and Fresh Mozzarella Pita Pizza
Serves 4
"Mediterranean"
Prep Time: 12min
About this recipe:
Crispy pita bread pizzas topped with tomato sauce, roasted red peppers, and mozzarella, served alongside a lemon-dijon arugula salad.
Ingredients:
- 4 pita breads
- 1/2 cup tomato pasta sauce
- 1 cup roasted red peppers
- 8 oz mozzarella
- 1/4 cup fresh basil
- 2 tsp olive oil
- 1 tsp dijon mustard
- 1 lemon
- 4 cups arugula
- 1/4 cup sunflower seeds, shelled
Instructions:
- Preheat oven to 400°F.
- Cut pita bread lengthwise into two rounds. Spread tomato sauce on each half.
- Top with sliced roasted red peppers, mozzarella torn into pieces and torn basil leaves.
- Bake in the oven 8 to 10 min until the edges are crisp and the mozzarella has melted.
- Meanwhile, in a salad bowl, whisk together olive oil, mustard and lemon juice. Drizzle over arugula and toss with sunflower seeds.
- Serve pizza straight from the oven, topped with additional fresh torn basil leaves and a side salad of arugula.