Sunday, July 5, 2015


If you like quick and easy, this one's for you. I recently found some great pita bread in the frozen section of New Seasons. I knew it would be a great base for a pesto pizza. I also love fresh mozzarella pearls for salads and Italian dishes, so they're also a great inclusion in this recipe. And who doesn't need some good lycopene in your life every once in a while?

Just a few minutes in the oven, and it's ready to be eaten!

  • Pita Bread
  • Fresh mozzarella pearls
  • Grape tomatoes, sliced in half or thirds
  • Pesto from Rasico's Sauce Co
  • Optional: Tuscan Herb Oil
  1. Preheat oven to 375 degrees.
  2. Place about 1 tbsp of pesto onto the pita, then spread, leaving an outer crust.
  3. Place some of the mozzarella pearls on top.
  4. Add the tomatoes.
  5. Cook about 7 - 10 minutes in the oven, monitoring closely to watch the cheese melt near the end.
  6. Drizzle with Tuscan Herb Oil if desired.

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