This Artichoke and Sun-dried Tomato Pita Pizza is the answer to your dinner dilemmas! SO fast and SO easy, you’ll make these pita pizzas again and again!
I look forward to lunch every day. Not sure why I like it so much, but I just get excited that three hours after I eat breakfast, I get to eat again! Normally, there are leftovers I can eat. But on the days when last night’s dinner has already been eaten, I have this handy dandy pita pizza in my back pocket. Not literally. That would be bad. For so many reasons.
What I really mean is that I have all the ingredients I need to make my favorite lunch.
Today I am highlighting the Artichoke Sun-dried Tomato Pita Pizza. But the beauty here is that the possibilities are endless. You just get a pita, spread sauce on it (spaghetti sauce, Alfredo, pesto or even just cream cheese) and top it with whatever your heart desires. In this case, I had leftover sun-dried tomatoes and artichoke hearts. These are considered “hoity toity” foods in my house (which means nobody but me will eat them). That’s o.k. More for me! (Click on the following links for fantastic homemade perfect pasta sauce and pesto.)
To start out, just grab a pita. I try to be a little healthy sometimes, so I get the whole wheat pitas from my local Sprouts. Of course, you can use any kind of pita you like.
Spread about 1-2 Tbsp. of your favorite sauce on top. For this pizza, I used pesto, because it’s what I had on hand. And I also thought it would make the whole thing more sophisticated. Pesto is fancy. I get uncommonly excited about pesto.
Then you just cut up the sun-dried tomatoes (as many as you like) and sprinkle them over the sauce. Chop up some artichoke hearts and drop them on top as well. To finish the whole thing off, add a generous amount of shredded mozzarella cheese.
Now it’s time to bake. If you have a toaster oven, you are golden. It heats up so quickly and does a perfect job of cooking the pizza. If you don’t have a toaster oven, don’t despair! You can still use a regular oven. It will just take longer to heat up. But, if you have some friends over who aren’t afraid of fancy food, then a regular oven is perfect because you can cook a bunch of pizzas all at once!
Once you pop these mini pizzas in the oven at 400 degrees, you just have to wait about 10 minutes, or until the cheese is nice and bubbly. Then you’ve got a perfect lunch, appetizer, or dinner, and everyone is happy!
This is a PERFECT dinner idea for those nights when you don’t want to cook! Just get out all the fixins’ and let everyone make their own pizzas!
This recipe first appeared on Julie’s Eats and Treats, where I am a contributor.
- 1 pita bread any size
- 1-2 Tbsp. pasta sauce Alfredo sauce, pesto, or cream cheese
- 1-2 Tbsp. chopped sun-dried tomatoes
- 1 artichoke heart chopped
- 1/4 cup shredded mozzarella cheese
Preheat your oven or toaster oven to 400 degrees.
Spread the sauce of your choice on top of the pita bread.
Sprinkle with the sun-dried tomatoes and artichoke.
Top with mozzarella cheese.
Bake on a cookie sheet or directly on the rack for 8-10 minutes, until cheese is bubbly.