Pita Bread Pizzas?

topic posted Sat, November 24, 2012 - 9:39 PM by  Brian
Anyone else make pita bread pizzas? One can get from "Hey, I want pizza..." to "Hey, I'm eating fresh Pizza!" in under 15 minutes. I coat the pita in herb'd olive oil, tomato sauce, and toppings of choice then put it in a counter top convection oven.

I wish I didn't have to use canned tomato sauce, but.... i've been too lazy to make up my own.
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  • Re: Pita Bread Pizzas?

    Sat, November 24, 2012 - 9:55 PM
    Yep. These are super easy. Not sure if is "healthy". Meh.

    I use the frozen pizza bases or simply bread. The ones I get look pretty good on the nutritional information... buy hey.. it is pizza and it is hard to make a pizza healthy unless you use low fat cheese etc. At the end of the day, it is hard to make a “low fat pizza” and I am sure that canned sauce you are using is full of sugar and salt (I use tomato sauce from a bottle – like people use on the table for meat.. it is also full of sugar and also has a healthy.. or should I say unhealthy amount of salt.. but it is not like I am eating these all the time)…

    I guess if you used pitta bread, make vegetarian pizza or used something like ham rather than salami which has a high fat content, you could knock up something which is not too bad..

    But hey… I think the key is all things in moderation…

    (and I wonder if pesto would be more healthy than tomato sauce on the base.. might be a nice change too..)
    • Re: Pita Bread Pizzas?

      Sun, November 25, 2012 - 5:21 AM
      Pesto is amazing as a sauce, and basil is easy to grow. However, I never grow enough to keep useful quantities of basil around over the winter (I'm in the mid-west). I've been using the Muir Glenn canned pizza sauce, which doesn't have sugar--however, it does have a modest amount of salt.

      Salt is the hard thing to avoid. I've used canned artichoke hearts that I process with roasted garlic and nutritional yeast to make a cheesy layer, and make an attempt to rinse as much of the salt of of them as I can. When I'm really lazy I'll get a jar of some tapenade, which always seems to come with a heavy dose of salt. Cooking down diced mushrooms, olives, onions, and garlic can make a semi-gooey layer as well and is the healthiest base I've come up with so far.

      We're lucky to have quite a few bakeries in town, and one makes pita breads so it is easy to get fresh whole wheat pitas without any additives here.
      • Re: Pita Bread Pizzas?

        Sun, November 25, 2012 - 2:24 PM
        <Muir Glenn canned pizza sauce, which doesn't have sugar>

        Surely it has gone some - just by the fact it has tomotoes in it ?

        I did some checking (not to sure about the source) but

        "Sugar in Tomatoes
        One cup of sliced tomatoes contains just 5 g of sugar. Compare this to common fruits, such as grapes which offer 15 g of sugar per cup or 1 cup of apple slices with 13 g of sugar. When compared to vegetables, tomatoes are slightly higher in sugar than green choices -- one cup of zucchini, for example, contains 3 g of sugar and a cup of broccoli contains 2 g. A cup of corn kernels contains 6 g of sugar and a sweet potato contains 13 g per cooked cup."

        Read more:

        A fresh sauce would have even more than 5 g.. but really.. who cares..they would not be complex sugars..

        I know it is a bit of topic drift but when looking up the above I found "6 Foods Secretly High in Sugar" which made me laugh... did you know dried fruit and cholocale milk are high in sugar * Horror * LOL

        Anyway... back to the topic at hand - pizza - "get fresh whole wheat pitas without any additives" sounds good :)

        And I looked up that sauce - only 5% sugar
        • Re: Pita Bread Pizzas?

          Sun, November 25, 2012 - 4:51 PM
          I LOVE pita bread pizzas! The chewy texture of the bread is perfect!
          1) Brush the pita with a little olive oil, one of the unsaturated oils;
          2) Canned salt-free tomato sauce is available, so common now it's next to the regular tomato sauce in my Kroger Store. (Also salt-free tomatoes, and salt-free tomato paste);
          3) FRESH mozzarella cheese has only 70 cal per oz!
          4) I cook up ground beef and pork sausage ahead of time, put in a colander and rinse with hot water, shake real dry, and freeze in a single layer on a cookie sheet. Then I transfer the frozen cooked meat to zip-lock bags. The meat has had most of the saturated fat removed, and in the case of the sausage, also the sodium -- but the sausage flavor remains.
          5) I use tons of fresh basil; I have a small indoor herb garden, and basil seems to do very well.
          DANG! NOW I'M HUNGRY!
          • Re: Pita Bread Pizzas?

            Sun, November 25, 2012 - 9:36 PM
            Thinking of fresh Basil and mozzarella cheese does make one hungry!
            • Re: Pita Bread Pizzas?

              Sat, December 1, 2012 - 4:44 AM
              you know it is kind of weird that pita bread here is kind of blah tasting and tiny!
              Turkish flat bread or even Italian flat bread is cheaper and easier to find in this region. so during winters like today where the ground is frozen
              solid and one doesn't want to drive into town, I rather take advantage of the wood burning stoves are going. I'll make Italian flat bread since it is easier and faster than Turkish flat bread.

              ITalian Flat bread / Piadina Romagnola
              3/4 cup milk
              1/2 cup nonsalted butter or margarine, at room temperature
              1/2 cup Greek yogurt or sour cream
              3 1/2 cups all-purpose flour
              1/2 tablespoon salt
              1 tablespoon baking powder
              1 egg white (the yolk ends up in our dog's bowl!)

              Stir the milk, margarine, and yogurt together in a bowl.

              Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.

              Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
              Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

              The leftovers the next day, for pizza, I'll spread ricotta cheese on the flat bread, sprinkle dried basil, powdered garlic, red chili flakes, grate a little of what ever cheeses is in the fridge and bake. But I do like the olive oil idea!
              I'll let you know tomorrow! Thanks!
  • Re: Pita Bread Pizzas?

    Sun, December 16, 2012 - 6:21 AM
    cooked eggplant sliced thin and diced cooked into some diced tomato sauce sort of between marinara or

    the thin red basil spagetti sauce. then take some chopped and crumbled dried firm tofu and some romano or

    prov any kind of dry cheese or use a very hard or firm motz. just sprinkle a teaspoon of a blend then place in the broiler .

    You can embelish with sweet cherry peppers or the red bell peppers.

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