I don’t think I’ve met a pizza I didn’t love. I mean, I’ll even eat “bad” pizza and enjoy it. It’s my favorite food, behind almonds of course.
I’m not sure if I would call this a recipe as much as I would call it an idea. This is my “healthier”, more veggie-filled version of a pizza that’s so easy, looks pretty, and tastes delicious!
I make this often in the summer and if you’re entertaining, it looks pretty all sliced up and served on a large white plate as an appetizer.
What you will need: Whole what pita bread (4), marinara sauce or pizza sauce, olive oil and a variety of vegetables. I like to include, but you’re not limited to:
- Bell Peppers (green, orange, yellow or red)
- Zucchini
- Red Onions
- Mushrooms
Preheat your grill on medium heat, then Preheat the oven to about 400 degrees and brush olive oil on the pita bread (not too much). While the oven is heating, slice all the veggies into bite size pieces. Try to make them as uniform in size as possible so they cook evenly on the grill. Place all the veggies in a large zip lock bag and add either 1 tablespoon of olive oil with spices, or a salad dressing for some flavor. I love Annie’s Tuscany Italian Dressing. Shake the contents well until all vegetables are coated.
Place the vegetables in a basket designed for the grill. I got mine at Williams Sonoma last year, but this year’s version is comparable – buy here. Once the basket is placed on the grill, be sure to turn vegetables frequently to avoid burning and to be sure they cook evenly.
While the vegetables are cooking, keep an eye on them, place the prepared pita bread in the oven for a few minutes until the edges of the pita start to brown. Remove the pitas from the oven and spread a light coating of sauce over the tops of each.
Once the vegetables are cooked all the way through and are tender, top each pita with a generous portion of vegetables. You can leave it at that or spread mozzarella or Daiya cheese on top. I also like to top with a little oregano.
Enjoy!
Have a great weekend!