Pita Pesto Pizza
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.