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Mediterranean Pita Pizzas
Mediterranean Pita Pizzas
Inspired Entertainment

News flash: We’re craving pizza. (Story of our lives, honestly.) The only problem? There’s no time for takeout and we want our lunch to be at least somewhat healthy. Chef Sara Lynn Cauchon, author of The Domestic Geek’s Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking, is coming to the rescue with her easy recipe for Mediterranean pita pizzas.

“When it’s lunchtime and I’m at my laziest, pita pizzas are the answer,” Cauchon says. “They can be prepped in a flash and cook just as quickly. If you’re making them at the office, I recommend opting for the toaster oven over the microwave for best results.”

A 15-minute meal with no clean-up? Be still our hearts.

RELATED: 9 Cheater's Pizza Recipes That Taste Like They Were Made in a Wood-Fired Oven

2 servings

Greek Seasoning 

2 tablespoons dried oregano

1 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon dried parsley

1 tablespoon dried dill

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon freshly ground black pepper

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Pita Pizzas

½ cup hummus, homemade or store-bought

2 small whole-wheat pitas

½ cup baby spinach, chopped

½ cup cherry tomatoes, halved

2 tablespoons pitted and chopped kalamata olives

2 tablespoons crumbled feta cheese

1 teaspoon Greek seasoning

1. Prepare the Greek Seasoning: Combine the herbs and spices in a small bowl. Set aside.

2. Make the Pizzas: Preheat the oven or toaster oven to 375°F. 

3. Spread a layer of hummus onto each pita. Top evenly with the baby spinach, tomatoes, olives and feta. Sprinkle with 1 teaspoon Greek seasoning.

4. Arrange the pitas on a baking sheet and bake for 8 to 10 minutes, until the spinach has wilted and the cheese is just golden.

 

475 calories

22g fat

55g carbs

21g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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