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
|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