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Veggie Pita Pizza with Pesto Recipe

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4.3 from 29 reviews

This Veggie Pita Pizza with Pesto is a quick and delicious plant-based meal featuring caramelised onions, a vibrant homemade pesto, and a colorful mix of fresh vegetables on crispy pita bread. Perfect for a healthy lunch or dinner, it combines the sweetness of caramelised onions with the freshness of basil pesto and the satisfying texture of baked pita pockets.

Ingredients

Caramelised Onions

  • 1 red onion, sliced thinly
  • Dash of extra virgin olive oil
  • 1 tsp coconut sugar, or any other granulated sugar
  • Drizzle of balsamic vinegar

Sneaky Pesto (or use store-bought)

  • ¼ cup pine nuts, roasted or sautéed
  • 3 cloves garlic, raw or sautéed
  • 1 cup baby spinach, loosely packed
  • 1 cup basil leaves, loosely packed
  • 3 tbsp extra virgin olive oil
  • Generous pinch of salt

Pita Pizzas

  • 6 small pita pockets
  • 3 tbsp tomato pizza sauce
  • 1 small bell pepper / capsicum, core removed and diced
  • ½ cup mushrooms, sliced thinly
  • ½ cup zucchini, sliced thinly
  • ½ cup cherry tomatoes, halved
  • ½ cup vegan cheese, chopped or shredded

Instructions

  1. Caramelise the Onions: Add the sliced onion and a dash of olive oil to a medium saucepan over high heat and sauté until fragrant. Lower the heat to low-medium, then add the coconut sugar and a splash of water. Continue to sauté gently for 5-10 minutes until the onions are very soft and caramelised. Finish by adding a drizzle of balsamic vinegar to deglaze the pan and let the liquids evaporate. Set the caramelised onions aside.
  2. Make the Pesto: Combine pine nuts, garlic, baby spinach, basil leaves, olive oil, and salt in a food processor. Process until a smooth paste forms. Set the pesto aside for serving.
  3. Preheat the Oven: Set your oven to 180°C (355°F) to prepare for baking the pita pizzas.
  4. Assemble the Pita Pizzas: Place the pita pockets onto a lined baking tray. Spread approximately 3 tbsp of tomato pizza sauce evenly on each pita, leaving about a 1cm border around the edges. Distribute the diced bell pepper, sliced mushrooms, zucchini, cherry tomatoes, vegan cheese, and a generous amount of caramelised onions evenly across each pita.
  5. Bake the Pizzas: Place the baking tray in the preheated oven and bake the pita pizzas for 10-12 minutes, or until the vegetables are cooked through and the pita bases are slightly crisp.
  6. Finish and Serve: Remove the pizzas from the oven and dollop the prepared pesto generously on top. Serve immediately for the best flavor and texture.

Notes

  • You can substitute or add other vegetables like eggplant, sun-dried tomatoes, or any other veggies you have on hand. Be sure to slice them thinly so they cook evenly with the pita bases.

Find it online: https://flavorspath.com/veggie-pita-pizza-with-pesto-recipe/