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This recipe is ridiculously fast and easy, and quite flexible. The pesto can be subbed out for pizza sauce, hummus, or any number of other dips or spreads.
Whole Wheat Pita Bread
Prepared or Store-Bought Pesto
1.5-2 cups Frozen Broccoli Florets, thawed, drained and finely chopped
Vegan Cheese, Shredded Mozzarella or other quality cheese/alternative (I personally love keeping it vegan, making my own dairy-free pesto and just topping this with nutritional yeast when it comes out of the oven.)
Set oven to broil. Place pitas on a large cookie sheet.
Spread pesto over pitas, sprinkle with chopped broccoli and mozzarella.
Place pita pizzas in oven for approx. 2 minutes or until cheese has melted and started to bubble. Watch that you don’t burn these by place them too close to the broiler! Drop the rack a bit to make sure the bread heats before the cheese burns.
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