These Veggie Pita Pizzas are quick, easy, and totally tasty!
* I love creamed spinach as the base for these handheld pizzas. Grab an 8-9 oz container of frozen creamed spinach or some leftover spinach and artichoke dip!
You can also sauté a bag of fresh spinach with garlic and parmesan or even make your own creamed spinach. You've got so many options that there's no excuse not to make these!
Only need 2? Make enough veggies for 4 and store the leftover veg in the fridge for a speedy lunch or dinner later! They'll stay fresh in your fridge for four days and will help you sneak in some extra veggies into your life without all that pesky effort. You can also grab 2 regular sized pitas if you'd like! I keep the minis on hand for their glorious built-in portion control.
Nutrition Facts below are estimated using an online recipe nutrition calculator using mini pita pockets. Adjust as needed if using full-sized pita and enjoy!
Recipe by Peas and Crayons - Veggie Pita Pizzas https://peasandcrayons.com/2012/03/veggie-patch-pita-pizzas.html