In a pinch, I love using whole-wheat pita rounds as a quick pizza base. I do like making my own pizza dough (I like King Arthur Flour’s special pizza flour blend, and use their recipe for pizza dough), but pita does a great job as the foundation for a fresh and delicious vegetable-based pizza.
This pizza recipe couldn’t be easier: sauté some ‘shrooms, crumble some cheese, schmear on some pesto (I especially love arugula pesto here), bake. Done.
mushroom and 3-cheese pizza recipe
8 oz. brown (cremini) mushrooms, cleaned and sliced
1 Tbsp. olive oil
2 cloves garlic, minced
salt and freshly ground pepper
2 Tbsp. pesto (basil pesto or arugula pesto)
2 oz. plain goat cheese, crumbled
4 oz. fresh mozzarella cheese, diced
2 Tbsp. freshly grated Parmesan cheese
2 whole-wheat pitas
fresh basil, sliced into ribbons, for serving
Preheat oven to 425 degrees; line a baking sheet with aluminum foil. In a heavy skillet, warm the olive oil over medium heat until it shimmers; add the mushrooms and toss to coat with oil. Sprinkle mushrooms with a pinch of salt and cook over medium-low heat, stirring occasionally, until they've released their juices and are a deep golden brown, about 7 minutes. Add minced garlic, stir, and cook until the garlic is fragrant, about 1 minute. Season vegetables to taste with salt and freshly ground pepper. Set aside.
Arrange 2 pita breads on the foil-lined baking sheet; spread each with 1 Tbsp. of pesto. Divide the sautéed mushrooms between the pizzas. Scatter mozzarella chunks and goat cheese crumbles over the mushrooms, then sprinkle with the Parmesan. Bake the pizzas for 7 to 10 minutes, until the cheese is well melted and beginning to brown. (You can run the pizzas under the broiler for a minute to further brown the cheese if you'd like.) Remove the pizzas from the oven, and scatter the fresh basil over each.