Stuffed Pita Bread Pizza at Edward Davenport blog

Stuffed Pita Bread Pizza. Slice with pizza cutter and enjoy! Add the garlic and onion powder and dried oregano. Toss to coat and set aside. Heat the oil over a medium heat and sauté the baby spinach until wilted. Sprinkle the cheese evenly over both pitas leaving about 1/2 inch for the crust. Stuff the each pita half with the veggie mixture and cheese filling. For pickled onions, in a small saucepan combine vinegar, sugar, and garlic. Preheat the oven to 425 degrees f (220 degrees c). If in the toaster oven turn on the toaster to toast. Let stand 20 minutes while preparing pizzas. Combine spinach, tomatoes, and olives in a large bowl. Line two baking sheets with parchment paper. Place two pitas on a metal pan. In a large bowl combine lettuce and 1 tbsp. Spread sauce on top of the pita.

pita bread pizza The Culinary Chase
from theculinarychase.com

In a large saucepan, bring ¼ cup of water to a boil. Sprinkle the cheese evenly over both pitas leaving about 1/2 inch for the crust. Spread half the marinara mixture ( about 2 tablespoons) on one pita and the rest on the other. Place two pitas on a metal pan. Slice the pita pockets in half. Add the onion, sweet pepper, garlic, and cumin; Stuff the each pita half with the veggie mixture and cheese filling. Spread hummus over pita rounds. Check on them every minute to make sure. Spread sauce on top of the pita.

pita bread pizza The Culinary Chase

Stuffed Pita Bread Pizza Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like. Preheat the oven to 375 degrees f (190 degrees c). Stuff the each pita half with the veggie mixture and cheese filling. Preheat the oven to 425 degrees f (220 degrees c). Spread hummus over pita rounds. Spread half the marinara mixture ( about 2 tablespoons) on one pita and the rest on the other. Sprinkle on the shredded cheese. Slice the pita pockets in half. Sprinkle the cheese evenly over both pitas leaving about 1/2 inch for the crust. Spread sauce on top of the pita. Mix together lemon juice, garlic powder, oregano, and basil in a medium bowl; Add the onion, sweet pepper, garlic, and cumin; Place two pitas on a metal pan. Line two baking sheets with parchment paper. Whisk in olive oil until dressing is well blended. Heat the oil over a medium heat and sauté the baby spinach until wilted.

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