Hummus Pita Pizzas with Roasted Veggies
Whole wheat pitas spread with hummus and topped with sautéed zucchini, bell pepper, and mushrooms, then broiled with melted mozzarella. Quick vegetarian pizzas ready in under 20 minutes, served warm or cold.
Ingredients
Instructions
- 1
Heat olive oil in a medium skillet over medium heat.
- 2
Add zucchini, pepper, and mushrooms to the skillet and sauté until tender.
- 3
Turn your oven broiler on to high.
- 4
Spread hummus evenly over each pita.
- 5
Divide the sautéed vegetables over the pitas and top with mozzarella cheese.
- 6
Broil on high until the cheese is melted and bubbly, watching carefully to prevent burning.
- 7
Slice and serve warm, or let cool, slice, refrigerate, and serve cold.
Tips
Watch pizzas closely during broiling to prevent the pitas from burning.
Recipe yields 4 large or 7-8 mini pita pizzas depending on pita size chosen.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days.
Sauté vegetables up to 1 day ahead. Assemble and broil just before serving.
Serve warm immediately after broiling, or let cool completely before refrigerating and serving cold.
Common Mistakes
Do not leave pizzas unattended under the broiler to avoid burning the pitas and cheese.
Do not overload pitas with toppings to avoid soggy or unevenly cooked results.
Substitutions
Dairy-Free Swaps
General Alternatives
less fiber