Dinner in under 30 minutes with little to no cleanup? Try this tasty and simple Pesto Baked Tilapia Sheetpan Dinner for your next weeknight meal!
Pita sandwiches are a classic lunch staple. This soft, whole grain bread as a pita pizza with artichokes and pesto gives it a new look that is healthy and in season!
Spring is such a beautiful time of year! Flowers are just starting to bloom and baseball season is almost here (go Sox!). Let’s not forget the other fantastic season starting in March. Yes, it is time for the delicious and stunning artichoke to peak! I personally enjoy them in all forms, such as in dips, salads, and pasta dishes. So, why not step it up and throw it on a pizza? And to go a step further, why not as a pita pizza?
The Perfect Pita
Most pizza doughs can be made with refined white flour, providing very little nutrition. Pita bread, on the other hand, can provide a minimum of 6 grams protein and 3 grams of fiber with under 200 calories per bread serving. In addition, this wholesome pita bread is naturally trans fat and cholesterol free! Recently, I signed up for a pita recipe contest held by Toufayan Bakeries, and was so impressed with the generous samples provided. I was blown away by the numerous varieties like garlic, sweet onion, and even low carb to name a few.
There is more to pita than just the pita pocket. The versatility of this healthy, whole grain bread is endless. Try pita in your favorite quesadilla recipe, to serve with your favorite dip, or yes as a pizza! We all love pizza, but not so much the mess involved when kneading the dough. Half the time we end up with flour all over the floor or in our hair! I found that using pita bread, such as the Toufayan Bakeries’ delicious version, as a single serving pizza was simple, healthy, and less messy.
For this recipe….
Out of the several flavors, I decided make several pizzas using the whole wheat, garlic, and sweet onion for my pita pizza. Since each pita makes one serving, forget arguing over toppings to share! Each loaf packs in an excellent source of protein and fiber with no saturated or trans fats.
These pita pizzas also make it much easier to sneak in your daily servings of vegetables. Pair them with your favorite protein and sauce and voila! For this pizza, I used artichokes and a spinach-basil pesto (with hemp seeds and almonds) to keep it seasonal. Not to mention, artichokes are also a nutrition powerhouse lending high amounts of Vitamin C, Magnesium, and dietary fiber (7 grams to be exact). Not a fan of artichokes? Feel free to try other spring favorites, like asparagus and green peas. Whichever you choose, you’ll still gain the nutritional benefits of the pita bread alone!
“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Feel free to substitute for different toppings as desired. Other great options? Shallots, asparagus, and lemon zest!
- 4 to 6 medium sized whole pitas, such as Toufayan
- Spinach Basil Pesto*
- 1 14 ounce can artichoke hearts (or fresh artichokes if preferred), drained, rinsed, chopped
- 3-4 small radishes, sliced
- 1/2 cup feta cheese, crumbled
- Fresh thyme leaves, optional
- Spinach Basil Pesto:
- 4 cups raw spinach leaves
- 3 whole cloves garlic
- 2 tablespoons lemon juice (about half of a lemon)
- 1 1/2 cups fresh basil leaves
- 1/3 to 1/2 cup extra virgin olive oil
- 1/4 cup unsalted almonds
- 3 tablespoons hemp seeds
- 1/4 to 1/3 cup shredded or grated parmesan
- Salt and pepper to taste
- Preheat oven to 425 degrees F.
- Set aside pita loaves on a greased or parchment paper lined pan.
- Make the pesto:
- Combine pesto ingredients in a large food processor and pulse until well blended. Set aside.
- Spread the pesto evenly on the pitas, about one tablespoon each pita (there will be leftover pesto).
- Top the pitas with the toppings as desired.
- Place the pitas in the oven and bake for 10-12 minutes, or until feta has started to melt and pita is hot.
- Freeze the remaining pesto for up to 3 months.
A delicious, antioxidant-rich beet pesto recipe that is good for you and your wallet! If the magenta pink hue hasn’t drawn you already, I promise the taste will! Why So Shy? Just like cilantro I feel most people either love or hate beets. Some say […]
What to do with wilted Kale? Kale pesto is the perfect solution to sad, wilted kale leaves! This was my dilemma only days after coming home from the local farmer’s market with the beautiful and vibrant leafy greens and a big smile on my face. […]
Don’t be thrown off by this bitter beauty, Broccoli Rabe (pronounced “Rob” I just learned) is named a top superfood thanks to being a good source of vitamins and minerals, dietary fiber, and cancer-fighting phytochemicals.
You may recognize this vegetable in many Italian dishes, but it can also be great in soups, stir fry, and even as a pesto! I originally roasted the broccoli rabe florets to go in corn tacos and topped it with the pesto I made (using the leaves leftover). I will be honest, I was not happy with the outcome of the tacos. The pesto topping turned out to be my favorite part, and so I decided to share my pesto creation instead of the taco mishap.
The leaves are just as nutritious as the main part of the broccoli, containing vitamins A, C, and K, and even good sources of magnesium, calcium, and iron. So please, don’t throw out the leaves!This pesto spread can be used on anything, such as salads, sandwiches, in egg dishes, and of course, in pasta. If you wanted to replace the greek yogurt, try adding a 1/4 of an avocado for the same creamy texture and also with healthy fats. To reduce the bitter taste, I recommend roasting or blanching the broccoli rabe. According to many cookbooks, including The Joy of Cooking, broccoli rabe tastes better cooked rather than in raw form. For a fun fact, broccoli rabe is not related to traditional broccoli, but the turnip family whose leafy greens also share a similar mustard-like flavor.
- 1/2 cup broccoli rabe leaves
- 1/2 cup basil leaves
- 2 cloves garlic
- 1/3 cup olive oil
- 1 teaspoon red pepper flakes
- 1/4 cup shredded cheese, such as Parmesan
- 1/4 cup plain, non-fat Greek yogurt
- Before placing the leaves in the food processor, I recommend blanching the leaves to remove some of the bitter taste. Blanch the leaves by placing them in boiling water for 1-2 minutes, then drain and run under cold water.
- Simply place all of the ingredients except the olive oil in a food processor and chop finely. Slowly add in the olive oil and continue on chop setting until the oil has completely mixed in.
- If using a blender, start with the greek yogurt on the bottom and then add the remaining ingredients; this helps mix the leaves into a finer, wet form.
- Enjoy as a spread or sauce. Can even be used in a salad, egg dishes, tuna, and of course pasta!
Breakfast for dinner is a favorite of mine. Try whisking the pesto in eggs before cooking or on top of a salad (as I did shown below). No need for salad dressing or a salt shaker with this tasty spread.