Pita Pizzas

This meal is easy, fun, and so good! We had tons of leftovers and pizza for days sounds good to me :))

LET'S CHAT

On the left is Alfredo pizza with fresh mozzarella, spinach, sun-dried tomatoes, and dried basil. On the right is pesto pizza with fresh mozzarella, fresh basil, and dried basil. The pesto is store-bought because I'm a cheater but store-bought Alfredo is unacceptable so I'll include the recipe for that!

INGREDIENTS (makes six mini pizzas)

For the pizzas

1 package pita bread (I use Papa Pita)

1 jar sun-dried tomatoes (I use Trader Joe's)

5-6 fresh basil leaves

6-8 fresh spinach leaves

1 tsp dried basil

8 oz fresh mozzarella (I use BelGioioso)

1 jar pesto (I use Classico)

For the Alfredo sauce:

1/2 block cream cheese

1/2 stick butter

1 can evaporated milk

1 1/2 cups Parmesan cheese

2 tsp (or to taste) Lawry's Garlic Salt

RECIPE

1. Set the oven to 400 degrees.

2. In a medium sauce pan, melt the cream cheese and butter. As they're melting, add the evaporated milk and Parmesan. Whisk together as it heats up. Season with the garlic salt when it's creamy. Turn the heat to simmer and keep whisking

3. Place pita bread on a cookie sheet. On one of them, spread the Alfredo sauce on the pita bread. Add slices of mozzarella, sun-dried tomatoes, and spinach leaves as desired.

4. On the other pita bread, spread pesto. Top with mozzarella, sun-dried tomatoes, and fresh basil as desired.

5. Bake them for 10/12 minutes.

FEEDBACK

I would love to hear what you think, what you did differently with the recipe, or any suggestions you have! Let me know if you loved it, hated it, or have any questions. Thanks so much for reading.

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@balancedailynutrition

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