If you’re in a hurry come dinner time, make this pita pizza recipe. A whole wheat pita makes a crispy crust and will hold up to tasty toppings like pesto, butternut squash, smoked Gouda and tomatoes.
Living in Chicago, pizza is just as popular as Santa Claus. Everyone loves it! We have a variety of great pizza restaurants in my neighborhood but we only order pizza for “special occasions.” (Special occasion could be anything from having friends over, Sunday Night Football or giving myself a night off from cooking.) So needless to say, we eat a lot of pizza.
During the week, Jim and I make an effort to eat as healthy as possible. Our weekends have too many opportunities to eat too much and happy hour turns into happy night. So when I got the craving for pizza this week, I found a way to make it a healthy weeknight option.
First, you need a good crust. I like using 100% whole wheat pitas. You can use any kind you like, just be sure to spray the pita with cooking spray and let it cook in the oven for 5 minutes before loading on the toppings. This will give your pita pizza a crispy crust.
Every pizza needs tasty toppings. Since fall is in the air, I loaded up this pizza with oven roasted butternut squash, pesto and smoked Gouda. Might sound like a strange combination, but the richness of the pesto and the sweet flavor from the squash taste so good together. And of course, smoked Gouda makes every pizza better.
By making your own pizza, you can control the calories and what is going into your meal. This pita pizza is so quick and easy! Make this recipe on a night when a healthy meal is important but you don’t want to sacrifice on taste. What are your favorite healthy pizza toppings?
- 1/2 lb butternut squash, diced
- 2 tsp brown sugar
- 3/4 teaspoon olive oil
- Cooking spray
- 4-6 whole wheat pitas
- 1/4 cup Classic Pesto (store bought is fine)
- 1/2 cup (2 ounces) smoked Gouda cheese
- 1 tomato, diced
- 1/2 teaspoon dried oregano
- 1/2 cup (2 ounces) Parmesan cheese
- Turn oven to 400 degrees. Add the first 3 ingredients to a bowl. Use hands to combine the mixture. On a baking sheet lined with parchment paper, spread out butternut squash. Bake for 20 minutes.
- Lightly coat both sides of the pitas with cooking spray. Place pitas in the oven on a pizza pan or an elevated baking sheet. Bake for 5 minutes and remove. Once the pitas have cooled, spread pesto over each pita. Top with cheese, oven roasted butternut squash, diced tomatoes and oregano. Drizzle a little more pesto. Sprinkle Parmesan cheese. Bake for 10 minutes and serve.