Veggie Pita Pizzas

Makes 4 servings


  • 4 (6-inch) whole-wheat pita rounds
  • 1 ½ teaspoons minced garlic
  • 2 teaspoons olive oil, divided
  • 1 (8-oz.) package baby bella mushrooms
  • teaspoon salt
  • teaspoon pepper
  • 2 medium tomatoes, sliced
  • 1 (4-oz.) log goat cheese (or 1 cup shredded mozzarella cheese)
  • ¼ cup chopped fresh basil



    1. Preheat oven to 400˚F. Place pitas on an ungreased baking sheet. Combine garlic and 1 teaspoon oil; brush evenly over pitas. Bake 5 minutes.
    2. While pitas bake, heat remaining 1 teaspoon oil in a large skillet over medium-high heat; add mushrooms. Sauté 5 to 7 minutes or until all liquid is evaporated and mushrooms are browned. Stir in salt and pepper, and remove from heat.
    3. Remove pitas from oven, and top with tomato slices, mushrooms, and cheese.
    4. Bake 5 to 7 minutes longer or until pitas are browned. Top with basil before serving.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]: 

290 calories; 10 g total fat; 4.5 g saturated fat; 14 g protein;

40 g carbohydrate; 1 g fiber; 550 mg sodium