Monday, May 16, 2011

Spinach Artichoke Pita Pizza and Red Pepper Veggie Pita Pizza

Made two kinds of pita pizzas tonight.  They were (wait for it....) AWE--SOME.  Seriously.  Awesome.  I don't mean to toot my own horn, but they were really good.  And the rest of the family agreed with me.  We served them up with some fresh fruit on the side and had a great supper.  Hope you enjoy it, too!!

Start with a good flatbread pita (not the pocket kind).  Use wheat or white, whichever you prefer.  Brush lightly with olive oil and rub with fresh garlic.  Cook on a baking sheet at 425 degrees for about 4 minutes or until they just start to brown.  Top with your favorite pizza toppings or one of the recipes listed here and then bake for another 8-10 minutes.  (Just be sure there's not too much liquid in your toppings to make the pitas soggy.)  Always serve the pita pizzas with crushed red peppers on the side. Mama likes it hot!

Olive Oil
3 cloves garlic, minced
1/2 onion, diced
1 jar marinated artichoke hearts, drained and chopped coarsely
1 bag baby spinach (fresh, not frozen)
1/4 c. Vegenaise (vegan mayo)
2 T. Nutritional Yeast flakes
juice from 1/2 lemon
Salt and Pepper
Season to taste with Basil, Italian Seasoning, Crushed Red Pepper, and/or Parsley
1 large tomato, seeded and diced

Cook the garlic and onion in olive oil in a large fry pan until soft but not brown.  Stir in artichoke hearts and spinach.  Cover and cook about 5 minutes over medium heat until spinach is wilted.  Stir in vegan mayo, nutritional yeast flakes, lemon juice and seasonings.  Spread on prepared pitas and top with diced tomato.  Cook at 425 degrees for 8-10 minutes.  This recipe makes enough for 3 pitas.

If you make it as a dip, just spread the filling in a baking dish and top with tomatoes.  Cook at 425 degrees for about 15 minutes or until bubbly in the middle.  Serve with chips or bread.

1/2 jar of roasted red pepper slices, or 1 red pepper, roasted and peeled
1/2 - 1 tomato
1 t. pizza seasoning
Salt and Pepper
Place all of the above in a food processor and process to form a smooth sauce.  Spread on 3 prepared pitas.
Top with your favorite veggies.  I used the following:
Black olives, chopped
Mushrooms, chopped
Green pepper, sliced thinly
Red onion, diced

You can sprinkle it lightly with Veggie Shreds vegan cheese (I used the mix of Parmesan, Mozzarella and Romano Flavor) but this vegetarian cheese is made from milk products.  Technically not vegan, so I didn't add it to mine.  The kids and hubby like it.

Bake at 425 degrees for about 8 minutes or until warmed.  (The vegan cheese doesn't really melt the way "real" cheese does, so don't try to cook it until it looks melty.)

No comments:

Post a Comment