Meatless Mondays: Pita Pizza

I love it when I can make healthy substitutions for otherwise not so healthy food.  These veggie pita pizzas are a favorite of mine and so easy to make!  I usually make a bunch at a time then store them in the freezer.

  

Begin by slicing whole wheat pitas in half then top with sun-dried tomato pesto (recipe to follow) and your favorite toppings!  Bake at 350 degrees till the cheese is hot and bubbly.  

I usually put baby spinach, thinly sliced mushrooms, tomatoes, bell peppers, onions and mozzarella cheese.  My husband, who is a meat and rice kind of guy, doesn't even notice the spinach!

Sun-Dried Tomato Pesto

4 ounces sun-dried tomatoes 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 1 tablespoon chopped garlic 1/4 cup chopped pine nuts 3 tablespoons chopped onion 2 tablespoons balsamic vinegar

1 tablespoon tomato paste 1/3 cup crushed tomatoes 1/4 cup red wine 1/2 cup olive oil 1/2 cup grated Parmesan cheese salt to taste

Directions:

1.	Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.  *You can also use sun-dried tomatoes packed in oil -- just skip this first step and proceed with the recipe.*
2.	In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste. Recipe adapted from All Recipes