Pita Pesto Pizza

  • recipe photo
  • Pita bread makes an easy, unfussy pizza crust. Topped with prepared pesto and sliced zucchini, it makes a very pretty pie. If your kids don't care for pesto, substitute a couple of tablespoons of marinara sauce.

Double the recipe and you'll have leftovers for an afternoon snack. Cold pizza anyone?


  • 4 teaspoons prepared pesto
  • 1 whole wheat pita bread, split into two halves
  • 2 1/2 ounces Mozzarella balls (bocconcini), about 6 balls
  • 1/2 small zucchini, cut into 1/8-inch-thick coins
  • Pinch salt


  • Preheat oven or toaster oven to 400 degrees.

  • Spread 2 teaspoons pesto over each pita half. Cut the Mozzarella balls into thin slices and distribute over the pesto. Top with the zucchini coins.

  • Set on a baking sheet and bake until the pita is crispy around the edges and the cheese is bubbly and beginning to brown.

  • Cut into wedges. If you are packing it into a lunchbox, allow it to cool for a few minutes before putting it in a storage container.

Makes 2-3 Servings