Best Pesto Pita Pizza Recipes

INDIVIDUAL PESTO FETA PITA PIZZA

Individual Pesto Feta Pita Pizza image

These little delights are easy and out of this world delicious! The pita pocket makes a lovely, crispy crust. I make one of these and pop it into my toaster oven and in about ten minutes have a "gourmet-style" lunch. Fantastic for cutting into quarters and serving as party appetizers too. Note: The tomato, pesto and feta cheese amounts are approximate - put on as much or little of each as you want.

Provided by SReiff

Categories < 15 Mins

Time 10m

Yield 1 pita pizza, 1 serving(s)

Number Of Ingredients 5

Ingredients

1 pita pocket
1 tablespoon pesto sauce
1 fresh tomato, chopped
1/4 cup feta cheese, crumbled
chopped fresh basil (optional)

Steps:

Preheat oven to 400°F.
Spread pesto on pita pocket.
Top with desired amount of tomato, basil (if using) and feta cheese.
Pop into oven for 5-10 minutes.
As easy as that! Enjoy.

Nutrition Facts : Calories 286.1, Fat 8.9, SaturatedFat 5.7, Cholesterol 33.4, Sodium 746.2, Carbohydrate 39.7, Fiber 2.8, Sugar 5.5, Protein 11.9

PESTO PITA PIZZA

Pesto Pita Pizza image

A vegetarian-friendly pizza that offers a surprisingly tasty twist. A great lunch, dinner, or appetizer.

Provided by Hamiltonian9

Categories Main Dish Recipes Pizza Recipes

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

4 pita bread rounds
½ cup pesto
2 tomatoes, sliced
1 (4 ounce) container crumbled feta cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange pita bread on a baking sheet.
Bake in preheated oven until pita is lightly toasted, about 4 minutes.
Spread pesto evenly over toasted pita bread and arrange tomato slices in a single layer. Top with feta cheese.
Continue baking until feta cheese is browned and pita bread is crisp, about 11 minutes more.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 33.4 g, Cholesterol 35.1 mg, Fat 20.9 g, Fiber 2.7 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 824.4 mg, Sugar 3.4 g

PESTO PITA PIZZA

Pesto Pita Pizza image

Make and share this Pesto Pita Pizza recipe from Food.com.

Provided by Nimz_

Categories Chicken Breast

Time 35m

Yield 2 pita pizzas, 2 serving(s)

Number Of Ingredients 13

Ingredients

2 large pita bread
olive oil flavored cooking spray
1 teaspoon olive oil
2 cups chopped fresh spinach
4 tablespoons pesto sauce (store bought)
1 chicken breast, cooked and shredded
4 slices bacon, cooked and crumbled
1/3 cup red onion, sliced
1/3 cup button mushroom, sliced
1/3 cup red bell pepper, sliced
1/4 cup jalapeno, seeded and sliced
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated

Steps:

Preheat oven to 375°F.
Place pita bread on baking sheet.
Spray with Olive Oil cooking spray.
Place in oven and bake for 3-4 minutes.
In a skillet heat 1 tsp olive oil.
Add spinach and saute just until slightly wilted then remove from heat and set aside.
Remove pita bread from oven and spread each with 2 tablespoons of pesto sauce.
Spread the remaining ingredients between the two pita breads.
Top with mozzarella and Parmesan cheese.
Bake for 10-15 minutes or until cheese is melted.

VERY SIMPLE PESTO STEAK AND GOAT CHEESE PITA PIZZA WITH ASPARAGU

Very Simple Pesto Steak and Goat Cheese Pita Pizza With Asparagu image

This is delicious, simple and impressive. I used an inexpensive steak and it still tasted great. Wonderful with a tossed salad or fruit. Feel free to skip the cream cheese and use just goat cheese for a bolder flavour.

Provided by Chez Desireacutee

Categories Lunch/Snacks

Time 35m

Yield 4 pita pizzas

Number Of Ingredients 12

Ingredients

1 steak
4 small pita bread
4 tablespoons prepared pesto sauce (I used Classico Basil Pesto)
4 tablespoons light cream cheese
4 tablespoons goat cheese
10 -12 stalks asparagus
3 -4 mushrooms (I used Cafe)
2 plum tomatoes
1 1/2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 garlic clove

Steps:

To prepare steak-.
Slice small "pockets" in steak against grain and stuff with thin pieces of garlic. Liberally sprinkle salt on top.
Put on foil covered broiler pan and broil for 3-4 minutes on each side depending on how well you like your steak. Remember that the steak will cook further in the oven as the pizza, so take this additional cooking time into account when you check for doneness.
For pizzas-.
Put all 4 pitas on a baking tray. I usually put a little cornmeal on the tray to ensure that they do not stick.
Spread each pita with a tablespoon of pesto. If you like more feel free to add some.
Prepare asparagus by snapping off tough ends and washing. Lay in single layer on microwaveable plate. Add a little salt if you wish and cover with plastic wrap. The asparagus should be wet so that it will steam itself in the microwave. Microwave on high for 1 minute and let set with plastic still in tact to continue cooking.
Next arrange small amounts of cream cheese (or goat cheese if that's all you're using) around the pizza.
Slice the slightly cooled steak very thinly against the grain, keeping the garlic if it falls out to top on the pizza.
Arrange the thin pieces of steak on each pizza.
Top with sliced mushrooms, 1 inch long pieces of cut asparagus, sliced mushrooms and the goat cheese. Drizzle with a little olive oil and sprinkle some garlic salt on top.
Bake in 375°F oven for 8-12 minutes, until pita is slightly crispy. Broil for another minute or so to crisp up top.
Serve with some balsamic vinegar drizzled on top if you like.

Nutrition Facts : Calories 189.7, Fat 9.1, SaturatedFat 3, Cholesterol 10.8, Sodium 498.3, Carbohydrate 21.7, Fiber 4, Sugar 3.3, Protein 7.9

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