If your summer is as crazy as mine, you need a 10 minute healthy pita pizza in your life! As much fun as we are having camping, spending endless days at the pool/beach/lake, boating on the river, sleeping over and celebrating birthdays, reality is many days I feel extremely too happy, overwhelmed and tired to cook anything in my hot-hot kitchen. Thanks to hundreds of forest fires burning right now in BC we have got a blanket of smoke blocking the sun, which means much cooler temperatures but complete lack of blue sky and well, smoke in the air. Sigh, can’t have it all, huh?!
A few nights ago I picked up a bag of whole wheat pitas on an evening walk, which I was desperate for (the walk, you know it’s been 5 weeks with kids at home – 4 more to go, bahaha, “easy-peasy”), ignoring the fact pitas lacking any organic-ality, but oh, well. The next day it literally took me 10 minutes to shred a few zukes, mix with cheese and broil. A tip for moms: adding yellow summer squash might convince your kids this healthy pita pizza is made with lots of cheese.
I promise, we eat not only pasta with zucchini and tomatoes and healthy zucchini bread during months of July and August; it’s just all I have time for grocery shopping is for my farmer’s stand where zucchini magically makes its way into my trunk every time. Time to go to Costco, only if I had time or (honestly) desire to trade beach for freezing grocery haul. One day!
My completely unbiased review: Tastes amazing with cold crisp white wine at 2 pm one August Friday… The rest is history.
How to Make Healthy Pita Pizza with Zucchini
Grate zucchini coarsely.
You have to squeeze as much liquid as possible but zucchini doesn’t have to be super dry like in case with cauliflower in cauliflower pizza crust recipe.
I like to do so by simply placing zucchini in a linen towel, twisting into a ball and wringing. As one of my smart readers mentioned, save liquid for smoothies or soups, especially if your zucchini is from garden or organic. You can also scoop cup fulls of zucchini and squeeze by hand.
Add cheese, spices and mix.
I used thin style pitas with pocket inside. You can also use thicker no pocket ones. Pick whole wheat or multigrain pitas to make healthy pita pizza full of fiber.
Drizzle each pita with olive oil and brush to coat, don’t miss the edges. No tomato sauce is necessary in this quick summer version of pizza.
And broil. Voila! This healthy pita pizza literally took me 10 minutes from start to finish and kids were super excited to eat it (half of that yellow zucchini was mistaken for cheese which I didn’t argue with). Enjoy!
- 3 cups (1 lb) shredded zucchini
- 6 whole wheat pitas (I used thin ones with pocket inside)
- 1/3 cup Parmesan cheese, grated
- 1/2 cup any hard cheese, shredded (I used marble)
- 1 garlic clove, grated
- 1/2 tsp dried basil, oregano or Italian seasoning
- 1/2 tsp salt
- Ground black pepper, to taste
- Extra virgin olive oil
- Give shredded zucchini a good squeeze to extract as much water as possible. I do it by placing zucchini into a linen towel and wringing into a ball (save the liquid for soup or smoothies).
- In a medium bowl, add squeezed zucchini, both cheeses, garlic, dried basil, salt and pepper; stir to combine.
- Spread pita breads on 2 large baking sheets lined with silicone mats or unbleached parchment paper (shouldn’t set a fire). Drizzle just enough to coat olive oil on each pita and spread with a brush, covering the edges.
- Divide zucchini cheese mixture evenly among 6 pitas, spread with spatula and broil on High until pita’s edges are crisp and brown. To melt cheese further and prevent pita’s edges from burning, move trays to the lowest rack for a few more minutes. Cut each mini pizza with pizza cutter into 4 slices.
- Goes amazingly as an appy or lazy dinner with homemade kombucha or crispy white wine on a hot summer day. And your kitchen stays cool, and it took you only 10 minutes, and you ate vegetables, right?! (My) Kids approved!