• Liz Talley - Urban Graze

Strawberry Breakfast Mini Pizzas

This tastes really good on a Saturday morning, when you want something just a little sweet and special, but aren't in the mood to fuss too much.

Two small (6”) pitas

2 tsp. olive oil

1 c. chopped strawberries (or other berries)

Splash of balsamic vinegar (optional, but definitely takes it up a notch)

2 Tbsp. chopped almonds or pistachios

Toasted, shredded coconut (optional, but yummy)

Preheat oven to 400.

Brush olive oil on pitas– all the way to the edges, & place on foil lined baking sheet.

In a small saucepan, combine strawberries with 2 Tbsp. water and simmer a few minutes until slightly softened. Using a slotted spoon, place a few scoops of berries onto the pita. (Save liquid for a later use- like in a vinaigrette). Top with chopped nuts, pressing them into the berries a bit with the back of a spoon. Bake for about 5 minutes, until pita and nuts are golden brown. Allow to cool slightly, sprinkle with coconut if using, then cut into halves or quarters to serve.

Pitas To-Go: Slice the pitas in half and pop into the toaster. Put softened berries or jam and nuts into the pocket (or between the 2 halves).

Recipe created or adapted by Liz Talley, Urban Graze

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