Best 8 Veggie Pita Recipes

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Veggie pita is a delicious and healthy dish that is perfect for a quick and easy meal. It is made with pita bread, vegetables, and a variety of sauces and toppings. Veggie pita is a versatile dish that can be customized to your liking, making it a great option for vegetarians and meat-eaters alike. Whether you are looking for a light lunch or a hearty dinner, veggie pita is sure to satisfy your cravings.

Here are our top 8 tried and tested recipes!

VEGGIE PITA PIZZA



Veggie Pita Pizza image

Pita Pizza is a quick snack or meal that can be customized to your liking!

Provided by Mindy Pretner

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 20m

Yield 1

Number Of Ingredients 6

1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
½ cup shredded mozzarella cheese
¼ cup sliced crimini mushrooms
⅛ teaspoon garlic salt

Steps:

  • Preheat grill for medium-high heat.
  • Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
  • Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 39.9 g, Cholesterol 44.2 mg, Fat 18 g, Fiber 2.6 g, Protein 19.7 g, SaturatedFat 8.1 g, Sodium 1155.9 mg, Sugar 2.8 g

VEGGIE-STACK PITA POCKETS



Veggie-Stack Pita Pockets image

Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 11

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Steps:

  • Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
  • Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

VEGGIE PITA SANDWICH



Veggie Pita Sandwich image

This sandwich was my favorite on the menu at a deli on Williamson Road in Roanoke, VA in the early 90's. I cannot remember the name of the place or what they called this sandwich. I don't know if it is still there or not, as I only lived there 2 years, but I still make it today. It was served with potato chips and a pickle. Sweet potato chips or potato salad are good, too. Do not let the list of ingredients scare you off. I have substituted others or omitted some when needed.

Provided by AWinPA

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 12

1 piece pita bread, uncut (whole wheat, white, or onion)
1/2-3/4 ounce mozzarella cheese, shredded
1/2-3/4 ounce cheddar cheese, shredded
10 leaves fresh spinach
3 large romaine lettuce leaves
1/4 cup carrot, shredded
6 slices red bell peppers
6 slices cucumbers, sliced thinly
6 small black olives, sliced
6 pieces red onions, sliced
1/8-1/4 fluid ounce olive oil
1/8-1/4 fluid ounce red wine vinegar

Steps:

  • Melt the shredded cheeses on (not inside) the pita bread in microwave. Do NOT use an oven or broiler, as you want the bread to remain soft.
  • Add spinach and lettuce leaves (uncut).
  • Add remained sliced veggies, oil and vinegar.
  • Fold in half and serve.
  • NOTE: Do not add salt, as the cheese adds a sense of saltiness.

GREEK PITA VEGGIE PIZZAS



Greek Pita Veggie Pizzas image

Colorful, crunchy and packed with fresh veggies and flavor, these quick pizzas taste just like a Greek salad. Whole-wheat pitas were never more delicious! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

6 whole wheat pita breads (6 inches)
1-1/2 cups meatless spaghetti sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 cups fresh baby spinach, chopped
1-1/2 cups sliced fresh mushrooms
1/2 cup crumbled feta cheese
1 small green pepper, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup sliced ripe olives
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Place pita breads on an ungreased baking sheet; spread with spaghetti sauce. Top with remaining ingredients., Bake at 350° for 8-12 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 273 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 969mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

GRILLED VEGGIE PITA PIZZAS



Grilled Veggie Pita Pizzas image

Grilling these pizzas is a quick summery alternative to cooking them in the oven. If it's raining, simply pop them in a 350° oven for 4-5 minutes or until the cheese is melted. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, thinly sliced
1 tablespoon plus 1 teaspoon olive oil, divided
2 garlic cloves, minced
2 cups fresh arugula or baby spinach
4 pita breads (6 inches)
8 ounces fresh mozzarella cheese, thinly sliced
2 plum tomatoes, cut into 1/4-inch slices
1/4 cup sliced ripe olives
2 tablespoons capers, drained

Steps:

  • In a small skillet, saute onion in 1 tablespoon oil until tender. Add garlic; saute 1 minute longer. Remove and keep warm. In the same pan, cook arugula just until wilted; remove and keep warm. , Brush one side of each pita with remaining oil. Layer with cheese, tomatoes, arugula, onion mixture, olives and capers. Grill pizzas, covered, over medium heat for 4-6 minutes or until cheese is melted.

Nutrition Facts : Calories 403 calories, Fat 18g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 609mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

VEGGIE PITA PIZZA



Veggie Pita Pizza image

You can have this pizza on the table quicker than you can place an order for take-out pizza, and it's designed especially for two!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 14m

Number Of Ingredients 9

1 pita bread (6 inches in diameter)
2 to 4 tablespoons pizza sauce or pasta sauce
1 small zucchini, chopped (1 cup)
2 tablespoons chopped onion
2 roma (plum) tomatoes, chopped (1/2 cup)
2 tablespoons sliced ripe olives
1/4 teaspoon salt
1/8 teaspoon dried basil leaves
1/4 cup shredded mozzarella cheese (1 ounce)

Steps:

  • Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates.
  • Place zucchini and onion in 2-cup microwavable casserole. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes or until tender. Stir in tomatoes, olives, salt and basil.
  • Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on High 45 to 60 seconds or until hot. Cut into wedges.

SUPER HEALTHY VEGGIE PITA PIZZA



Super Healthy Veggie Pita Pizza image

I made this up in a hurry one night and it's become one of our very favorite suppers. This is so easy, so fast and looks so pretty you can serve it to company or as appetizers. You could easily vary the veggies according to what you have on hand. Quantities are for one individual size pizza; multiply according to number you want to serve.

Provided by hotdishmama

Categories     Vegetable

Time 15m

Yield 1 pizza, 1 serving(s)

Number Of Ingredients 9

1 piece whole wheat pita bread
1/2 teaspoon olive oil
garlic salt, to taste
3 kalamata olives, pitted and sliced
3 -4 slices fresh tomatoes
1/2 cup fresh spinach leaves, cut into strips
4 canned artichoke hearts, drained and sliced in half
italian seasoning, to taste
1/2 cup mozzarella cheese or 1/2 cup monterey jack pepper cheese, shredded

Steps:

  • Put pita bread on baking sheet. Brush with olive oil and sprinkle with garlic salt. Place tomato slices on pita bread, top with olive slices. Cover with sliced spinach and artichoke hearts. Sprinkle with italian seasoning and sprinkle cheese evenly over pita. Bake at 400 degrees for about 10 minutes. Slice into quarters and enjoy!

Nutrition Facts : Calories 471.7, Fat 18, SaturatedFat 8.3, Cholesterol 44.2, Sodium 751, Carbohydrate 62.3, Fiber 42.8, Sugar 7, Protein 27.4

MEDITERREAN VEGGIE PITA POCKET



MEDITERREAN VEGGIE PITA POCKET image

Categories     Vegetable     No-Cook     Vegetarian

Yield 1 serving

Number Of Ingredients 10

1 pita pocket (plain or wheat)
1/4 cup of of diced red onion
1/4 cup of crumbled feta cheese
1/4 cup of diced tomatoes
1/4 cup of diced cucumbers
1/4 cup of plain low fat yogart
1/4 cup of calamata or mediterrean olives
1/4 tsp of oragano
1 tsp. olive oil (optional for low fat/calorie diets)
salt and pepper to taste

Steps:

  • Cut one inch off the top of a pita pocket. Lightly toast the pita in a standard toaster. Dice the onions, tomatoes, cucumbers, olives and feta cheese. Mix olive oil, yogart, oragano, salt and pepper. Then mix all ingredients together and spoon into the toasted pita. * Any meat can be added to the mixture as well at this point; turkey, chicken, beef (I usually use any leftover meats since only a small quantity is needed, 1/4 cup).

Tips:

  • Choose fresh, ripe vegetables: The quality of your vegetables will greatly impact the taste of your veggie pita. Look for vegetables that are brightly colored, firm, and free of blemishes.
  • Roast your vegetables: Roasting vegetables intensifies their flavor and gives them a slightly smoky taste. To roast vegetables, simply toss them with olive oil, salt, and pepper, and then roast them in a preheated oven at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender.
  • Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your veggie pita will be. Some good options include zucchini, eggplant, bell peppers, mushrooms, and spinach.
  • Don't overstuff your pita: It's important to not overstuff your pita, otherwise it will be difficult to eat. Aim to fill your pita with about 1/2 cup of vegetables.
  • Serve your veggie pita with your favorite toppings: Some good options include hummus, tzatziki sauce, feta cheese, and olives.

Conclusion:

Veggie pitas are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to get your daily dose of vegetables. With so many different variations, there is sure to be a veggie pita recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give veggie pitas a try!

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