Pesto Pita Pizza

Pesto Pita Pizza

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Hamiltonian9
Recipe by  Hamiltonian9

“A vegetarian-friendly pizza that offers a surprisingly tasty twist. A great lunch, dinner, or appetizer.”

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Ingredients

Adjust Servings

Original recipe yields 4 pizzas

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Arrange pita bread on a baking sheet.
  2. Bake in preheated oven until pita is lightly toasted, about 4 minutes.
  3. Spread pesto evenly over toasted pita bread and arrange tomato slices in a single layer. Top with feta cheese.
  4. Continue baking until feta cheese is browned and pita bread is crisp, about 11 minutes more.

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Reviews (3)

Rate This Recipe
Chitwinmom
1

Chitwinmom

These were great! I hate it when people review the recipe with changes, but I didn't have pita bread unfortunately, so we used individual Boboli crusts. I would like to try with the pita bread. Used a pizza stone on the bottom of the oven. Crust came out crunchy! I baked them for a shorter period of time due to crust change. Also, used fresh mozzarella instead of feta (kids not huge fans of feta). They needed a little sprinkle of salt at the end, but overall delicious for quick light a super or lunch!

Christina
1

Christina

Delicious! Used homemade pesto...made a great light lunch~YUM! Thanks for sharing. :)

dbishop
0

dbishop

Hubby loves pesto. pretty presentation.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

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