Aunt Mary's Pita Pizza

I remember going to my Aunt Mary's house when I was younger. She was always creating something in the kitchen. She taught me how to make many things including fried donuts. One thing she used to make was a white pita pizza. The emphasis was always on the spices and garlic that gave it an amazing flavor. I have changed it slightly here to make it vegan-style. This is a quick and easy recipe on nights I don't have a lot of time to cook. You can change up the toppings, I also like to incorporate mushrooms and red peppers sometimes. Arugula is my favorite on top of a ricotta cheese. 

INGREDIENTS:

2-3 Pita breads

1 8oz container of plant-based ricotta cheese

3 cloves of garlic chopped

3 Tablespoons of Nutritional Yeast

2 Tablespoons of Oregano

1 Tablespoon of Thyme

1 Tablespoon of chopped baby spinach (optional)

1/8 Teaspoon of crushed red pepper (a little more if you like spicy)

1/8 Teaspoon of black pepper

Handful of Fresh Arugula

salt to taste

PITA BREADS:

I buy my pita bread fresh from The Hummus Guy at the farmer's market. It's the best pita bread around! Sometimes I freeze them so I have them on hand when I can't get to the market. They are a Greek-style pocketless pita bread and are vegan. If you are gluten-free, I have also made this recipe with the Cauliflower crust at Trader Joe's. Be aware that the Trader Joe's crust is not vegan-friendly and tasks a little longer to toast. 

DIRECTIONS:

1. Pre-Heat the oven to 350. Place pita bread on a hot pizza stone and toast for about 10 minutes depending on your oven and stone. This is to make the crust slightly crispy on the bottom. Remove from oven. 

2. In a medium size bowl mix vegan ricotta cheese, chopped garlic, nutritional yeast, oregano, thyme, chopped baby spinach, crushed red pepper, salt and pepper together with a fork.

3. Spread the vegan ricotta mixture in an even layer all over the pita bread. I like to leave about 1/4 inch from the edge of the pita and I place a thick layer of about 1/4 inch or so on the pita. 

4. Bake in oven on 350 for about 10 minutes or so until heated through and the bottom of the crust is crispy.

5. Remove from oven and cut into four slices with a pizza cutter. 

6. Top with fresh arugula and serve. 

TIPS:

This mix will be enough for about 2 or 3 pita breads depending on their size. The mixture can be made ahead of time for use on another day. It can also be served raw if you are on a raw-based diet.