pita pizza

Peach and Bocconcini Pizza

0 · Jun 12, 2014 · Leave a Comment

I loved cooked peaches. They give up their juices as they cook and are so delicious this time of the year. Perhaps these are memories from childhood. Either way this experiment of adding ripe peaches to pizza turned out really, really good. It started with fig jam on a pita, topped with sliced, ripe peaches, and a few other tasty bites. Then became the perfect lunch which left me wanting more. The only thing I would do different next time is add some seasoned grilled chicken or shrimp if I had it.

I will be making these again. Like tomorrow. I have a Ladies/Mom’s Wine Night planned for tomorrow evening, and needed to make a tasty, summery, simple bite. After success with the peach pizza flavour combination, I decided to try and make a smaller, appetizer version for the wine night. Using a glass, I cut small circles out of one of the leftover pitas and proceeded to make mini versions of the peach pizza. Turned out fabulous and these will be my offering for our Wine Night.

Peach and Bocconcini Pizza

Author: Wanda Baker

Recipe type: snack, lunch, dinner, breakfast, pizza

Serves: 2

Ingredients

2 thick whole wheat pitas
2 tbsp of fig jam or fig spread
1 ripe peach, sliced thin
⅓ cup fresh blueberries, sliced in half
1-2 large bocconcini balls, sliced (or any fresh mozzarella)
pepper
water
couple leaves fresh mint, torn into smaller pieces

Instructions

Preheat oven to 450 F.
In a bowl, mix 1 tsp water with fig jam to loosen. Spread or brush on your pitas.
Add peach, blueberries and bocconcini slices.
Sprinkle with pepper and bake in the over for 5 minutes.
Remove from oven when cheese melted and sprinkle with fresh mint.
Serve & enjoy.

Grilled Veggie, Pesto & Bocconcini Pizza

0 · Jun 20, 2012 · 2 Comments

This Grilled Veggie, Pesto & Bocconcini pizza is inspired by my leftover grilled veggies. I loved grilled veggies (mushrooms, peppers, onions, zucchini) and in the summer we grill them frequently. Leftovers usually find their way into omelets or pasta dishes. This time however, I decided to put the leftovers on a pita and make yet another version of a pita pizza.

5.0 from 1 reviews

Grilled Veggie, Pesto & Bocconcini Pizza

Recipe type: Dinner, Lunch

Cook time: 3 mins

Total time: 3 mins

Serves: 1

Ingredients

½ cup grilled leftover veggies (or more)
¼ cup pesto
¼ cup feta
¼ cup pearl bocconcini cheese
¼ cup old cheddar, grated
3-4 leaves basil, sliced (chiffonade)
Fresh ground pepper
1 whole wheat pita

Instructions

Turn oven on to broil. Spread pesto on your pita.
Add your grilled veggies spreading all over (I used more than ½ a cup but I love them). Sprinkle on your feta, bocconcini & cheddar. I always add parmesan on a pizza so this was sprinkled on as well.
Add your basil and a drizzle of olive oil. Broil in oven or on hot grill for about 2-3 minutes or until cheese melted and bubbling. I bake mine on a pizza stone but a cookie sheet or pizza pan will work.
Remove from oven, let sit for a few minutes before slicing. This pizza is dynamite!

Cheesy Basil Flatbread

0 · Apr 28, 2007 · Leave a Comment

Flatbreads are traditionally unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients and popular flatbreads are naan and pita. We like to use store bought pre-made pizza shells or fresh pizza dough we pick up at the local Italian Store. Or if you have a favourite pizza dough recipe, make it and use that for your flatbread.

Flatbreads can be used as sandwiches, to scoop up stews or curries or add some toppings and serve with dinner.

Cheesy Basil Flatbread

Author: Wanda Baker

Serves: 4

Ingredients

1 baked pizza shell, pita, naan bread or any flatbread you can find or fresh pizza dough
1-2 tbsp olive oil
1-2 old cheddar white cheese, shredded
½ cup fresh basil
1 tbsp cup coarsely ground pepper

Instructions

Brush top of pizza shell with oil (use more or less as required).
Combine cheese and basil; sprinkle over pizza shell. Sprinkle with pepper (use less if serving to kids as it makes it spicy). Place pizza shell on a greased pizza pan or directly on grill. Bake, with lid down, over low heat on natural gas BBQ for 10-12 minutes or until cheese is melted. Slice and serve. Can also be baked in oven (350F) until cheese is melted.
If using fresh pizza dough roll or stretch out to shape flatbread (perfection not required). Drizzle olive oil on one side and place olive oil side down on medium-high grill. Close the lid and cook until the bottom of crust is golden brown, for 2 to 3 minutes. Brush olive oil on the top side of the flatbread and flip over closing lid to cook 2-3 minutes. Move to other side of bbq and allow to cook inside over indirect heat.

Use your favourite cheese when making this Cheesy Basil Flatbread or use the old white cheddar as recommended. This cheese or any smoked cheese adds a little bite and flavour boost. It’s perfect for lunch or dinner served with a side salad.