I was craving pizza tonight. But I didn’t feel like making dough. And as you know, I always have pita bread on hand…YES! Pita pizzetta! Perfect!
It just so happened that I had picked up a zucchini at the market earlier this morning and I had some tomato paste in the fridge, so I immediately knew what I was going to do. And what a great idea it was because it was SOOOOOOOOO DEEEEE-LICIOUS!!!!
So I cut the pita in half around the circumference, put it on a plate inside up and spread a thin layer of tomato paste on it. Then I seasoned it with fresh ground pepper, Italian seasoning, garlic powder, and some nutritional yeast and set it aside while I sauteed the zucchini. Right before the zucchini was done I threw in the edamame and just let it mix with the flavors for a few seconds before stirring in more nutritional yeast. Then I layered the entire contents of my pan onto my pita. This couldn’t have been more simple.
I just let the pita crisp up – so it was in the oven for about 8 to 10 minutes at the most. Oh my, what a delicious meal! And the perfect size for an individual serving. Yay! Honestly, I’m glad I only made one because if I’d had more I would’ve eaten it for sure!
PITA PIZZETTA WITH ZUCCHINI & EDAMAME
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Makes: one pizzetta
- ½ whole grain pita (such as Trader Joe’s whole wheat pita)
- 2 tablespoons tomato paste
- Fresh ground black pepper to taste
- ⅛ to ¼ teaspoon of Italian seasoning (divided)
- ⅛ to ¼ teaspoon of garlic powder (divided)
- Crushed red pepper flakes to taste (optional)
- 2 tablespoons nutritional yeast (divided)
- Olive oil cooking spray
- 1 small to medium zucchini
- Dash of sea salt
- 1 tablespoon frozen edamame
- Line a baking sheet with tin foil. Preheat the oven to 400 degrees F.
- If your pita is not already cut in half, cut it around the circumference with a serrated knife.
- Lay the pita half, inside up on the tin foil. Spread the tomato paste on it and season the pita with your desired seasoning (I used some fresh ground black pepper and a dash each of Italian seasoning, garlic powder, some crushed red pepper flakes, and ½ tablespoon of the nutritional yeast). Set aside while you cook the zucchini.
- Heat a skillet over medium-high heat and spray with with the cooking spray. Wash the zucchini and slice it into thin half moons and then into fourths. Add the zucchini to the skillet and spray with a little more of the olive oil. Season to taste with sea salt, pepper, and garlic.
- Cook, stirring frequently for about 5 minutes or until zucchini are crisp-tender. Add the edamame and, if you prefer, more seasoning such as Italian seasoning and crushed red pepper flakes (I like a little of each). Turn off the heat and stir in the remaining 1½ tablespoons of nutritional yeast.
- Top the pita with the zucchini mixture, spreading it evenly over the entire pita.
- Place the pan into the oven and bake for 8 to 10 minutes or until the pita is crisp. You may want to check your pizzetta a few times since oven temperatures can vary. The bake time will also depend on how thick your pita is and how crisp you like your pizzetta.
Who says pizza (or pizzetta as I call it here) can’t be healthy? This was so quick and simple to make and was the perfect meal! I can’t wait to have it again!