• Liz Talley - Urban Graze

Veggie Pita Pizzas


Awesome snack, quick lunch, or light dinner if served with soup or salad.

4 6” pita rounds

2 Tbsp. olive oil

1 clove garlic, minced

About 1 c. shredded mozzarella cheese

2 c. sliced or chopped veggies/herbs such as zucchini, radish, onion, broccoli, snipped basil

Salt and pepper

Parmesan cheese

Preheat oven to 425. Combine the olive oil and garlic. Spread one side of the pitas with 1 Tbsp. olive oil. Sprinkle lightly with a little of the shredded mozzarella. Pile veggies and herbs on top, then sprinkle with the rest of the cheese.

If you have it on hand, add a little chopped tomato, but not too much or it will get runny.

Season with salt and pepper, drizzle with the remaining 1 Tbsp. olive oil, and sprinkle with a little parmesan.

Bake for about 8-12 minutes, or until lightly browned.

Note: for a little crisper version, halve the pitas horizontally.

Recipe created or adapted by Liz Talley, Urban Graze

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#pizza #snack #entree #lunch

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