These pita-pizzas are a quick and easy dinner that’s good for you too. Not only do these pitas have two servings of veggies each, but they’re loaded with healthy fats from the pesto, and some added fibre and protein from a secret ingredient – lentils!
2 Whole wheat pitas
1 cup shredded mozzarella cheese
2 Roma tomatoes, thinly sliced
1 red bell pepper, thinly sliced
Olive oil (drizzle)
Salt and pepper, to taste
1 cup fresh basil leaves
¼ cup oil, additional tsp as needed
1 tsp lemon juice
1 garlic clove
2 tbsp grated parmesan cheese
¼ cup cooked green lentils
Salt, to taste
- Preheat oven to 450F.
- Place pepper slices on a parchment-lined baking sheet. Drizzle with oil, season with salt and pepper to taste. Bake for about 10 minutes, or until peppers have softened and are starting to blacken, stirring halfway.
- Meanwhile, make the pesto by adding ingredients to a food processor. Process ingredients until smooth. Add an additional tsp of oil if the mixture seems dry.
- Assemble pizzas by dividing pesto between the pitas. Top with tomato slices, roasted red pepper, and cheese.
- Using the same hot sheet pan as pepper (be careful!), add pizzas and bake at 450 until lightly toasted and cheese has melted about 6-8 minutes.
- Prep Time: 5
- Cook Time: 20
- Method: Oven
- Cuisine: Italian
Keywords: pita, whole wheat pita, pita pizza, pesto, mozzarella cheese, roasted red peppers, 20-minute dinner idea, quick and easy dinner