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Grilled Veggie Pita Pizzas

 Grilled Veggie Pita Pizzas
Grilling these pizzas is a quick summery alternative to cooking them in the oven. If it’s raining, simply pop them in a 350° oven for 4-5 minutes or until the cheese is melted. —Bonnie Hawkins, Elkhorn, Wisconsin
4 ServingsPrep/Total Time: 30 min.


  • 1 large onion, thinly sliced
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 2 garlic cloves, minced
  • 2 cups fresh arugula or baby spinach
  • 4 pita breads (6 inches)
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 2 plum tomatoes, cut into 1/4-inch slices
  • 1/4 cup sliced ripe olives
  • 2 tablespoons capers, drained


  • In a small skillet, saute onion in 1 tablespoon oil until tender. Add
  • garlic; saute 1 minute longer. Remove and keep warm. In the same
  • pan, cook arugula just until wilted; remove and keep warm.
  • Brush one side of each pita with remaining oil. Layer with cheese,
  • tomatoes, arugula, onion mixture, olives and capers. Grill pizzas,
  • covered, over medium heat for 4-6 minutes or until cheese is melted.
  • Yield: 4 servings.
Nutritional Facts: 1 pizza equals 403 calories, 18 g fat (9 g saturated fat), 45 mg cholesterol, 609 mg sodium, 41 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Grilled Veggie Pita Pizzas (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.