This makes for a great lunch, appetizer or snack. You can whip this up quick if you have guests drop by, use whatever you have in the house, have spinach and no arugula, parmesan and no goat cheese? Make the swap, get creative and if you try your own version please share below under comments so we can all try out your new creation, I did with this Basil Pesto Grapeseed Oil once and it was delicious too!
Makes 1 pita pizza-
1 Whole Wheat Pita
1/2 tbsp Olive Oil
1 Garlic Clove
Handful Basil about 1/3 cup
1/2 cup Arugula
1 tbsp Chevre Goat Cheese- any crumbly cheese will work good
Preheat the oven to 400, if you have a pizza stone put that in while it heats up, if not a cookie sheet will.
In a small food processor blend the oil, garlic and basil. You can also just finely chop up the basil and garlic and put in a bowl with the oil and smash them all together with the back of a fork.
Top the pits with the garlic basil mixture and place in the oven for 3-5 minutes until the edges just start to brown, remove from the oven, top with the arugula and the cheese and place back in the oven for another 3-5 minutes, once the cheese starts to soften and ooze a little the pizza is done.
Remove from the oven, using sharp scissors cut into slices 4ths or 6ths whatever you prefer and serve. Top with a little coarse salt and freshly ground pepper.
Entire Pizza contains:
Calories: 260
Fat: 12
Fiber: 5
Protein: 10
Carbs: 31
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