- Prep-time: / Ready In:
- Makes 6 pizzas
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Healthy, homemade pita pizzas make a perfect dinner option for lazy weeknights. Kid-friendly and great for parties, this tasty vegan comfort food will be ready faster than junk-food delivery pizza could ever arrive at your door. The easy homemade tomato sauce gets extra zesty flavor from the addition of fresh basil and sun-dried tomatoes. Best of all, cold pita pizzas make delicious next-day leftovers! Enjoy them for breakfast, or pack for an easy workday lunch.
Recipe from Green Evi.
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By Green Evi,
Ingredients
- 6 whole-wheat pitas
For the tomato sauce
- 2 large tomatoes, diced
- 4 sun-dried tomatoes (not packed in oil)
- 3 tablespoons tomato puree
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons maple syrup
- 2 cloves garlic
- 1 large handful of fresh basil
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried thyme
- sea salt and freshly ground black pepper
Toppings
- 1 cup olives, halved
- ½ cup diced smoked tofu
- 10–12 pickled peperoncini, sliced
- ½ zucchini, thinly sliced or shaved
- 3 tablespoons Vegan Parmesan
- fresh basil
Instructions
- Preheat the oven to 400°F.
- Combine the diced tomatoes, sun-dried tomatoes, tomato puree, vinegar, maple syrup, garlic, a handful of fresh basil, oregano, and thyme in a blender; season with salt and pepper to taste. Puree until smooth.
- Place the pitas on a baking sheet and spread tomato sauce on top. Scatter the olives, tofu, peperoncini, and shaved zucchini over the sauce.
- Bake for 15 to 20 minutes.
- Sprinkle Vegan Parmesan and fresh basil over pizzas and enjoy!
Comments (2)
(5 from 2 votes)Very Very delicious! I agree with the previous comment that the sauce makes a lot, so I spread it over 8 pita breads.
Very good. That's a LOT of sauce for 6 pitas! But not too much! But you could spread it out over 8 pitas and it would still be plenty. There's way too much parmesan, but I didn't mind, I'm saving the leftover parmesan for other recipes. I put a layer of hummus and tahini on the pitas before putting on the tomato sauce.