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Pesto Mushroom Pita Pizza

Spicy Individual Mushroom Pizza

Pesto Mushroom Pita Pizza is a simple, satisfying sort of spicy Mediterranean individual pizza with lots of yummy stuff like feta cheese, spinach, mushrooms – or whatever you want on it.

My advice on this recipe? Don’t follow it – just use it as a guideline. It’s basically a combination of yummy ingredients that work together, thrown onto a pita and baked. It’s a great way to make a scrumptious lunch quickly. You can leave out many of the ingredients and it will still be good – just keep the pesto and the cheeses at a minimum. And the chiles, yeah – that would be good.

I might serve an appetizer version of this at a party – just use Pitettes, those mini pitas made by Toufayan Bakeries. They are adorable little 3 inch diameter pitas.

Got any interesting variations on this? Love to hear about them. Hope you enjoy this!

Pesto Mushroom Pita Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • 1 pita
  • 2 tbsp basil pesto
  • a handful of fresh spinach
  • olive oil
  • 1 cup fresh sliced mushrooms (or use canned)
  • 1 small clove garlic, minced
  • 1-2 tbsp diced green chile
  • thin sliced red onion (shaved)
  • ¼ cup diced red bell pepper
  • 3 slices provolone cheese
  • ¼ cup crumbled feta
Instructions
  1. Spread the pesto on the pita
  2. Sautee the mushrooms in a glug of olive oil until soft, then add garlic and cook another 2 minutes over medium heat, then stir in green chiles.
  3. Sprinkle the spinach on the pita, then cover with provolone.
  4. Spread the mushrooms over the provolone, then layer on the shaved onion and red bell pepper.
  5. Top with the feta cheese.
  6. Pop into the toaster oven and bake at 350 degrees or until provolone starts bubbling and feta is getting melty. If cheeses start browning, it's time to take it out of the toaster oven. (Yes, regular oven will do, too).
  7. Serve & enjoy!
Notes
Commentary:
My advice on this recipe? Don’t follow it – just use it as a guideline. It’s basically a combination of yummy ingredients that work together, thrown onto a pita and baked. It’s a great way to make a scrumptious lunch quickly. You can leave out many of the ingredients and it will still be good – just keep the pesto and the cheeses at a minimum. And the chiles, yeah – that would be good.

I might serve an appetizer version of this at a party – just use Pitettes, those mini pitas made by Toufayan Bakeries. They are adorable little 3 inch diameter pitas.

Got any interesting variations on this? Love to hear about them. Hope you enjoy this!

 

 

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