Grilled Veggie Pita Pizzas Recipe

Grilled Veggie Pita Pizzas Recipe
Grilled Veggie Pita Pizzas Recipe photo by Taste of Home
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Grilled Veggie Pita Pizzas Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Grilled Veggie Pita Pizzas in Simple & Delicious June/July 2010, p30

Nutritional Facts

1 each: 403 calories, 18g fat (9g saturated fat), 45mg cholesterol, 609mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 17g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Grilled Veggie Pita Pizzas in Simple & Delicious June/July 2010, p30

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