Recipe Recycle: Pita Pizzas
I’m always trying to come up with new ideas for quick and cheap, but healthy dinners. For the nights I am stuck working late, its nice to look forward to something that is delicious, but can also be thrown together within minutes. As I’ve mentioned before, my husband is a pizza guy…
So several months back, we were trying really hard to save money and drastically cut our grocery bill (with my love of food, it can be quite hefty). At the same time, it is hard to save money AND buy healthy foods. I could personally eat eggs or chicken for dinner every night, but the husband on the other hand, needs something more substantial.
Olive Oil-protects against heart disease, can lower blood pressure, rich in polyphenols which act as antioxidants and anti-inflammatory.
Pita- good source of fiber, good amount of protein
Mozzarella- high in calcium and omega 3 & 6 fatty acids, good source of protein and amino acids.
After a long time of me trying to impose my version of “healthy” on a 260lb linebacker type man, we decided to pick up a men’s health magazine to get a few ideas of “manly” healthy things that I could make which would be easy, cheap, and filling for him. I was surprised to find a ton of simple and healthy recipes. I have added many of them into our weeknight repertoire, but these are one of his favorites.
Between the pita bread ($2.50), ingredients for the pesto ($2-$4 which I usually already have), and cheese ($2), this meal only costs about $8 for the two of us! Just add a salad, and you’ve got an easy weeknight dinner!
Try these pizzas! They are simple, quick, and man-approved.
(adapted from Men’s Health)
4 round whole-wheat pitas
1 cup shredded, part-skim mozzarella cheese
2 cups basil
2 cloves garlic
2 tbsp toasted pine nuts
1/3 cup olive oil plus more as desired
1/2 cup freshly grated Parmesan cheese
Salt to taste
Preheat oven to 375°. Meanwhile, in a blender or food processor, combine basil, garlic, pine nuts, and oil. Process until well blended, adding more oil if needed. Transfer to a bowl, and stir in parmesan cheese. Add salt if needed.
Place pita bread on cookie sheet, and spoon about 2 tablespoons of pesto onto each pita. Spread out evenly. Top with cheese (or any other toppings you like), and pop in the oven for 5-6 minutes. Let cool for a few minutes, then serve and enjoy! Store leftover pesto in freezer or refrigerator.
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...