Grilled Make-Your-Own Pita Pizza

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Get your family in on the cooking with these easy make-your-own pizzas.  Start with store-bought whole pitas, naan, or flatbreads.  I love Greek pita because it’s soft and pillowy and grills up nicely without getting too crunchy.  We used Pomi Tomato Sauce, which comes in a carton. I like this sauce because it’s not thick and sweet like American pizza sauce can sometimes be.  We also made some of our pizzas with parsley pesto, which made for a bright, vibrant change of pace.  This is a great meal for a party, especially if you are serving people with different dietary restrictions. You can easily accommodate the pickiest eaters with a wide variety of choices.  Everyone’s happy!

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For the Pesto:

  • 2 C. fresh parsley, packed
  • 1/4 C. olive oil
  • 1 clove garlic, peeled
  • salt and pepper
  • juice of 1/2 of a lemon
  • 1/4 C. chopped walnuts

Put all the ingredients into a blender (I used my smoothie maker) or food processor, and puree until smooth.

Pizza Topping Ideas:

  • Pomi Tomato Sauce (or your favorite sauce)
  • Sauteed crimini mushrooms
  • Sauteed chopped bell pepper, or jarred roasted peppers
  • Sauteed red onion
  • Grilled zucchini
  • Crumbled Soy Sausage or Chorizo
  • Fresh Basil Leaves
  • Tomato Slices
  • Fresh mozzarella cheese
  • Daiya Vegan Cheese shreds
  • olive oil, salt, and pepper

Heat your grill to medium. Brush both sides of the pitas with olive oil. Set out all the toppings and let everyone make their own.  Grill for 6-8 minutes with the lid closed, or until the cheese is melted and bubbly.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Italian, Quick Dinners, Vegetarian and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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