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!