Best Sunnys Margarita Pita Pizza Recipes

MARGHERITA PITA PIZZAS

Margherita Pita Pizzas image

My husband plants the garden and I harvest and cook the fruits of his labor. My favorite way to use plum tomatoes is this easy Margherita Pita Pizza. It is so good! -Rosemarie Weleski, Natrona Heights, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 pita breads (6 inches)
2 teaspoons olive oil
2 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced
1/4 teaspoon garlic powder
1 teaspoon Italian seasoning
Thinly sliced fresh basil, optional

Steps:

Place pita breads on an ungreased baking sheet; brush with oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning. , Bake at 425° for 10-12 minutes or until cheese is melted. Top with basil.

Nutrition Facts : Calories 340 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 588mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

SUNNY'S MANGO MARGARITA SALSA

Sunny's Mango Margarita Salsa image

Provided by Sunny Anderson

Time 20m

Yield 3 cups

Number Of Ingredients 6

Ingredients

3 mangos, peeled and chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 red jalapeno or serrano pepper, seeded and finely chopped
1 scallion, finely chopped (both white and green parts)
1 to 2 tablespoons margarita mix

Steps:

Add the mangoes, red onion, cilantro, jalapeno, scallion and 1 tablespoon margarita mix to a large bowl. Toss and taste, then add another splash of margarita mix if needed. Refrigerate until ready to serve.

PITA PIZZA

Pita Pizza image

As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.

Provided by DENVERCHERYL

Categories Trusted Brands: Recipes and Tips Sparkle

Time 13m

Yield 12

Number Of Ingredients 10

Ingredients

6 pita breads
1 (6.5 ounce) can tomato sauce
1 (4 ounce) can sliced black olives, drained
1 ounce diced pimento peppers, drained
2 small tomatoes, thinly sliced
4 ounces shredded mozzarella cheese
4 ounces blue cheese, crumbled
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g

SUNNY'S PIEROGI PIZZA

Sunny's Pierogi Pizza image

Provided by Sunny Anderson

Categories main-dish

Time 10h40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 sweet onions, sliced
4 tablespoons olive oil
Kosher salt
1 pound store-bought pizza dough, rested at room temperature for 4 hours
4 ounces shredded Monterey Jack cheese
4 ounces grated Parmesan
One 24-ounce container Yukon gold and garlic mashed potatoes, preferably Good & Gather, at room temperature
6 strips cooked bacon, sliced
1/4 teaspoon red chile flakes
1/4 cup Greek yogurt, loosened slightly with water
1 tablespoon minced fresh chives

Steps:

In a slow cooker on low, add the onions, 2 tablespoons oil and a pinch of salt. Cook, stirring every hour or so, until deep golden brown, 8 to 10 hours. Cook uncovered for the last hour.
Preheat the oven to 400 degrees F.
Roll the dough out to fit an 11-by-17-inch baking sheet or a large round pizza pan. Drizzle the remaining 2 tablespoons olive oil over the top and pierce the dough with a fork all over to minimize bubbles. Bake the dough, checking every few minutes to ensure it doesn't burn, until lightly golden in the center, about 15 minutes. Remove from the oven and set aside. (Leave the oven on.)
In a medium bowl combine the Monterey Jack and Parmesan. Add half of the cheese mixture to the mashed potatoes.
Top the dough in an even layer with the mashed potato mixture. Add the caramelized onions, bacon, chile flakes and the remaining cheese. Bake until the cheese is melted and the edges of the crust are golden, 8 to 10 minutes. Top with a drizzle of the yogurt and sprinkle with the chives.