Nutritional Info

Nutrition Facts

Serving Size 1 (318g)

Calories 552
Calories from Fat 320 (58%)
Amount Per Serving %DIV
Total Fat 35.5g 55%
Saturated Fat 18.1g 91%
Monounsaturated Fat 15.2g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 114.7mg 38%
Sodium 988mg 43%
Potassium 289.4mg 6%
Total Carbohydrate 13.6g 5%
Dietary Fiber 0.2g 1%
Sugars 10.9g
Protein 38.7g 78%

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Recipe Description
Pita bread is a ready made crust for pizza. For variety, you can use zucchini or yellow squash in place of the eggplant.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1   medium yellow onion, finely chopped
1   medium sweet green or red pepper, cored, seeded and thinly sliced
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  dried basil, crumbled
4 Ounce(oz)  mushrooms, thinly sliced
8 Ounce(oz)  eggplant, cut into 1 inch cubes
2 Clove(clv)  garlic, minced
1/2 Teaspoon(t)  oregano, crumbled
2   pita bread, 9 inches in diameter, split in half horizontally
2 Cup(c)  part skim mozzarella, shredded
14 1/2 Ounce(oz)  tomatoes, with their juice
2 Tablespoon(T)  olive oil


Preheat the oven to 425 degrees F. Heat the oil in a 12 inch nonstick skillet over moderate heat for 1 minute. Add the onion, pepper, salt, basil and oregano, and saute, stirring often, for 2 minutes or until slightly softened. Add the mushrooms and saute, stirring, 2 minutes more. Add the eggplant and cook and stir for 3 minutes. Meanwhile, puree the tomatoes and their juice by whirling in a food processor or an electric blender for 1 minute. Add to the skillet along with the garlic and simmer, uncovered, stirring occasionally, for 4 to 5 minutes or until almost all of the liquid has evaporated. Arrange the pita rounds, cut sides up, on an ungreased baking sheet, and top with the vegetable mixture, dividing the total amount evenly. Sprinkle with the cheese and bake, uncovered, for 10 minutes or until the cheese melts and the topping is bubbling.

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Pita Bread Pizza
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