Low Cholesterol Pita Pizza (Printable)
Wholesome whole wheat pitas topped with fresh veggies and light cheese for a quick, heart-healthy Mediterranean meal.
# What You’ll Need:
→ Base
01 - 2 whole wheat pita breads
→ Sauce
02 - 4 tablespoons no-salt-added tomato sauce
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
→ Vegetables
05 - 1/2 cup diced bell pepper (any color)
06 - 1/2 cup seeded diced tomatoes
07 - 1/4 cup thinly sliced red onion
08 - 1/4 cup sliced mushrooms
09 - 1/4 cup baby spinach leaves
→ Cheese & Garnish
10 - 1/3 cup shredded part-skim mozzarella cheese
11 - 2 tablespoons crumbled feta cheese (optional)
12 - Fresh basil leaves, to garnish
13 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
02 - Place the whole wheat pita breads flat on the prepared baking tray.
03 - In a small bowl, combine the tomato sauce, dried oregano, and garlic powder. Spread the mixture evenly over each pita, leaving a thin border around the edges.
04 - Scatter the diced bell pepper, seeded tomatoes, red onion slices, mushrooms, and baby spinach evenly across both pita breads.
05 - Sprinkle the shredded mozzarella over the vegetables, then crumble the feta on top if using.
06 - Bake for 10 to 12 minutes until the cheese is fully melted and the pita edges are golden and crisp.
07 - Remove from the oven and top with fresh basil leaves. Season lightly with freshly ground black pepper.
08 - Cut each pita pizza into wedges and serve immediately while warm.
# Expert Suggestions:
01 -
- You can have a satisfying pizza on the table in under twenty five minutes with zero dough rising required.
- The part skim mozzarella melts beautifully while keeping things heart friendly and light.
- It is endlessly customizable so whatever vegetables are sitting in your crisper drawer finally get their moment to shine.
02 -
- Skipping the step of seeding your tomatoes will leave you with a soggy center that no amount of extra baking time can fully fix.
- Every oven runs differently so start checking at the ten minute mark because going from golden to burnt happens shockingly fast.
03 -
- Warm the pita breads in the oven for two minutes before adding toppings and they will crisp up more evenly without drying out.
- Distribute the spinach under the cheese rather than on top so it wilts gently instead of turning into brittle dark flakes.