Artichoke Pesto Pita Pizza
Feel free to substitute for different toppings as desired. Other great options? Shallots, asparagus, and lemon zest!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 pita loaves 1x
Ingredients
Units
Scale
- 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
Instructions
- 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.
Nutrition
- Serving Size: 1 Pita Pizza
