Roasted Summer Vegetable Pita Pizza

Eating dinner outside on the back porch is one of the simplest pleasures but definitely one of my favorite parts of summer.  When the cold fall months roll through, I appreciate the warmth of my oven heating up the kitchen but for now I’m gonna enjoy the last few weeks of outdoor dinners.  Last night I had a friend over for an evening of dinner, drinks and gossip on the back porch.  These little pizzas were perfect for the occasion, they were easy enough to make and we could each put the toppings on our own, creating the ultimate personal pizza.  I used whole wheat pita because I love the way it gets crispy in the oven and the thin crust but if regular pizza dough is more your thing, go for it.  

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All my veggies are buried under cheese but rest assured, I love my summer vegetables.  If there’s anything about summer I’ll miss more than back porch dinners, it’s good roasted zucchini.  Here’s my personal creation, feel free to share some of your favorite summer pizza toppings!

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Ingredients:

-2 whole wheat pita pockets, sliced in half 

-1/2 cup of pizza sauce 

-1 eggplant, cut into cubes

-1 large zucchini, cut into cubes 

-1 red pepper, sliced 

-1 onion, thinly sliced 

-2 cups of cheese of choice (we used mozzarella and feta)

-Oregano to taste 

 

Directions:

Begin by pre heating the oven to 425 degrees.  Meanwhile, chop up your veggies and drizzle the zucchini, pepper and eggplant in olive oil.  I chose to sauté the onions because that’s how I like them best but you could just as easily roast them with the other vegetables.  Cook your vegetables for about 25 minutes.  Remember, they’ll go back in the oven again so they don’t need to be completely cooked.  Spread a generous amount of sauce on the pita halves but not so much that they’ll get soggy, about 2 tablespoons for each pizza is what I found works best.  Then load on the toppings!  I put the veggies on first which is a bit untraditional but I love the way the cheese melts over them.  Sprinkle with oregano and pop back in the oven at 425.  Cook them for about 17 minutes or until you see the cheese melting and crust getting crispy.  Enjoy!

 

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