Pita pizzas with mint-arugula pesto

by Sarah Steimer

In the mood for pizza, but don’t quite have the time to make dough? Use some pitas! I used whole wheat for this recipe, which made for perfect little personal ‘zas.

For the pesto:

2 cups lightly packed arugula
1/2 cup lightly packed fresh mint
2 tablespoons walnuts
6 tablespoons olive oil
1 clove garlic
1/4 cup Parmesan cheese
1 teaspoon salt

Combine all ingredients in a food processor and pulse until combined. Taste and adjust salt and olive oil.

Makes about 1 cup pesto.

For the pizzas:

olive oil
mint pesto
3-4 medium-large pitas (if thicker pita pockets, you can separate the top and bottom as I did, otherwise that is one thick pizza)
1 tomato, sliced
3-4 tablespoons goat cheese, crumbled
mint leaves (optional)

Preheat the oven to 350 degrees.

Place the pitas on a baking sheet (can cover with parchment paper) and lightly drizzle each pita with olive oil. Spread about 2-3 tablespoons mint pesto on each pita and top with goat cheese, tomato and a few mint leaves, if desired.

Bake for about 10-15 minutes, or until the pitas have started to brown on the edges.

Makes about 2-3 servings.