A few weeks ago, I posted a recipe for superfood pizza that also used these whole wheat pita shells from Whole Foods for a crust. I may never go back to homemade pizza crust again (although I reserve the right to take that statement back at any time!) These pitas are a great alternative pizza crust option – perfect for a quick appetizer or meal. No yeast, rising, or wait time required.
The bruschetta-style topping is just perfect: A garlicky tomato sauce; Fresh mozzarella cheese. Instead of basil – a more traditional choice for bruschetta – I opted for fresh cut garlic chives instead.
This is a very cheap meal option, whether you’re feeding a bunch of hungry mouths or cooking for yourself. Here’s what I paid:
- Pita shells = $2.69 for a package of five from Whole Foods
- Tomatoes = $.99 for a small can
- Fresh mozzarella cheese = $3.99 for a container (I used half. Fresh mozzarella is often cheaper if purchased in a package as opposed to that which is packed in water.)
- Other ingredients = $.50 (approximate cost)
All in all, four of these pita pizzas cost about $6, which equates to $1.50 per pizza.
Check out other alternative pizza crust options.
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Bruschetta-Style Pita Pizzas Recipe
Yield: 4 pizzas
Cook Time: 10 min
Admittedly, getting the crust crispy, the cheese melted, and the tomatoes slightly warmed is kind of a putzy process, hence placing these pizzas in the oven three times. But it's worth it to get a perfectly cooked pizza that tastes a lot like traditional bruschetta.
1 small can chopped tomatoes
2 cloves garlic
2 teaspoons olive oil
1 teaspoon sugar
Garlic powder, to taste
Cayenne pepper, to taste
4 whole wheat pita shells
1 small container fresh mozzarella
To make bruschetta-style pizza sauce: Empty can of tomatoes into a mixing bowl. Using a microplane grater, grate garlic into the tomatoes. Add sugar, olive oil, and spices to taste. Set aside.
Preheat oven to 400F. Place pita shells directly on the oven grate and heat for 2 to 3 minutes, to crisp slightly. Remove from oven and place mozzarella on top of pita shells. Return to oven and bake for another 5 minutes, or until cheese is slightly melted. Remove from oven again and place a few tablespoons of tomatoes on top of each pizza. Avoid putting too much of the liquid on the crust - try to get chunks of tomatoes instead. Return pizzas to oven for a minute or two, until the tomatoes are slightly warmed. Remove from oven and serve.