Sometimes you need to just turn your pizza into a salad.
Remember this pita pizza post? Woof! How bad was my food photog skills? So now that the sun has officially started going down at 4:30, I’ve become a Grandma and try to eat by 5:00 PM. What really stinks though, is that I can no longer rely on natural light for taking photos. The result? Using faux sunlight. AKA this contraption I bought off of Amazon. So unfortunately, a lot of my pictures are coming out with a blue-ish hue. Boo hue.
I first discovered this pizza/salad idea when I ate at a restaurant pretty close by called Jule’s Thin Crust Pizza in Danville, CA. I originally tried out this place when I was hoping to rid of gluten in my diet, and they supposedly had some of the best gluten-free pizza crusts around. Although I only ate gluten-free for like a minute, we still frequent this place all the time. So naturally, I tried to recreate one of their pizzas with some pita bread.
Ok, I know some of you might think pita pizzas are taboo. But personal pita pizzas are a MUCH healthier version than thick, bready, pizza crust goodness. And although I love a thick, chewy, crust, I won’t stop at just one slice. Which means my goal to a six pack (which I’ve been saying I want to get for like 5 years now) is only going to take that much longer.
- 4 pitas of your choice
- 1 cup white cheddar cheese, shredded
- ½ cup pizza sauce or marinara sauce
- ½ onion thinly sliced
- 1 bell pepper, thinly sliced
- 2 cups arugula
- 1 tbs red pepper flakes
- Place your pitas on a large baking sheet. Preheat the oven to 400 degrees
- Spoon 2-3 tbs (depending how saucy you want your pizzas) of the pizza or marinara sauce onto the pita breads and spread it evenly.
- Top with slices of onion, bell pepper, and as much cheese as you’d like
- Place baking sheet in the over and bake for 10-15 minutes, or until cheese is melted and bubbling.
- Top with a hefty handful of arugula and a sprinkle of red pepper flakes
