Zucchini and Pesto Pita Pizza

This is one of those throw-together-whatever’s-in-the-fridge type of recipes that turned out  to be really tasty!

I am a huge fan of pizza, but after joining weight watchers and realizing how many dang points a slice of pizza is, I try to find creative ways to still get my pizza fix without all the points (the bulk of which come from the dough, FYI. Boooo).

Here is one such way: using a whole-wheat pita in place of dough.

I didn’t have any pizza sauce, but had a ton of basil so I decided to make my own pesto. If you’ve got a food processor, fresh basil, garlic, olive oil, and nuts (walnuts or pine nuts) you’re in business. Pesto is really easy to make. The only annoying thing, of course, is cleaning up the food processor after.

Homemade Pesto
2 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 garlic cloves
1/2 cup freshly grated parmesan (optional)
Salt and Pepper to taste

Combine basil and nuts in food processor; pulse a few times to mix. Add garlic, pulse a few more times. Add olive oil while food processor is running. Add the cheese if you want it, and a pinch of salt and pepper. Stop and scrape down the sides of the food processor, and pulse a couple more times. Voila! This makes about a cup of pesto, which will keep for a week or two in the fridge. You can also freeze it if you want to keep it for longer!

In addition to the delicious fresh basil, I had ground cherries and zucchini from the farmers market! I had never heard of ground cherries before, have you? Here’s what they look like. Kinda like baby tomatillos. They actually are in the tomatillo/tomato family. You just pop them out of their little husk and eat them. Now, I am not a fan of eating straight up tomatoes, even cherry tomatoes. But these are sweet enough that I really enjoyed them. So yummy just to snack on. They would be a really good addition to homemade salsa, too.

For my little “pizza” I used pesto, baked zucchini, ground cherries, goat cheese, and mozzarella cheese. So good. This was just what I had, though. Feel free to use whatever you’ve got. It would be great with mushrooms, regular tomato, spinach, broccoli, squash, whatever. Also, if you want to cut down on points/calories, you could use tomato sauce instead of pesto.

Pita Pizza (serves 2)
1 whole-wheat pita, divided (cut all the way around the edge so you end up with 2 circles)
1/2 medium zucchini, thinly sliced
Pesto
Olive oil
Ground cherries
1 oz goat cheese
1/4 cup shredded mozzarella cheese (part-skim)
Salt & Pepper to taste

Slice up some zucchini and toss with just a little bit of olive oil (1 or 2 tsp). Season with salt and pepper. Place the slices on a baking sheet and bake at 350° for about 10 minutes. (Just until they are softened up.)

Pop your pitas in the toaster oven, and toast halfway. You’re going to put it back in the toaster oven (or in the real oven) to melt the cheese once you’ve added your toppings, so you don’t want it completely toasted yet.

Spread each pita with pesto (about 1 to 1 1/2 Tbsp per pita). Top with zucchini slices, ground cherries, goat cheese, and just a little bit of shredded mozzarella. Put it back in the toaster oven to melt your cheese, and serve right away!

1 serving = about 9 PointsPlus

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