PITA BREAD PIZZA

Last week I bought some coconut based feta and I was really excited to try it out, and what better opportunity than crumbled on top of a delicious slice of pizza. I wanted the pizza to be as nutritious as possible so I used a rye pita bread as a based, and loaded it with fresh vegetables. It turned out to be delicious and was so simple to create too, making it perfect for lazy Friday nights when all you want to is sit down and watch Netflix.

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Ingredients (serves 1)

  • 1 rye pita bread
  • 1 tbs tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Β½ tsp garlic powder
  • Β½ red onion, sliced
  • 4 button mushrooms, sliced
  • 1 medium sized tomato, sliced
  • Β½ chargrilled capsicum
  • 1 large handful roquette leaves
  • coconut feta, crumbled on top (swap for nutritional yeast or another vegan cheese)
  • cracked black pepper, to taste

Directions

  • Preheat oven to 180 degrees C
  • Spread pita bread with tomato paste and sprinkle with oregano, thyme, and garlic powder
  • Prepare vegetables: slicing onion, mushrooms, capsicum, and tomato
  • Bake in the oven for 15 minutes, or until golden brown
  • Top with fresh roquette, coconut feta, and cracked black pepper to taste
  • Cut into slices and enjoy

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