Recipe by Megan Stulberg
Now I wouldn’t call myself lazy, but I’m all about being able to skip a step or two whenever possible. Prime example: I was going to make personal pizzas the other day, and then stumbled upon gluten-free (!!!) and vegan (obviously) pitas in the grocery store. And boom, pita pizzas happened. No crust, no fuss. You’re welcome in advance.
- 2 standard pitas (I used Aidan’s gluten-free)
- 1/2 red onion, chopped coarseley
- 1 cup pure tomato paste
- 1 cup Daiya mozzarella-style shreds
- 1 cup arugula
- 1/2 cup fresh pineapple, cut into chunks
- 1/2 cup sliced cremini mushrooms
- 1/4 cup black olives
- 2 tbsp minced garlic (roughly 2 large cloves)
- 2 tbsp cold-pressed EVOO
- Preheat oven to 400F.
- Lie pitas down flat on baking sheet lined with aluminium foil.
- Use ice cream scoop to place heaping dollop of tomato paste onto middle of pita. Flip ice cream scoop over, using back of spoon to smooth paste evenly over pita. Leave room at edges to form crust. Repeat for second pita.
- Sprinkle daiya, arugula, black olives and pineapple evenly all over pita. Repeat for second pita. Feel free to substitute or add additional toppings if desired.
- Place in oven for 20 minutes.
- In a medium saucepan on high heat, let garlic sauté in olive oil. Once it has browned, add onion slices. Lower heat and let sauté 5 minutes. Add mushrooms, then cook until everything has browned and olive oil is all gone. Remove from heat.
- Remove baking sheet from oven. Add garlic, onion and mushrooms to pitas.
- Let cook in oven for an additional 5-10 minutes. Be sure to check on it every few minutes to prevent burning, as every oven is different.
Let cool 15 minutes before slicing. Serve immediately.
Makes 2 servings (1 individual pizza/approximately 4 slices each).