Whole Wheat Pita Pizza

Indulge in a nutrient-dense, insulin-friendly alternative to traditional takeout with this Whole Wheat Pita Bread Pizza. Featuring a fiber-rich base and a vibrant, lycopene-heavy homemade sauce, this meal is designed for those transitioning to a clean-eating lifestyle without sacrificing the comfort of a classic favorite.

Ingredients

For the Pizza Base:

• 4 whole-wheat pita breads (approx. 7.5 inches)
• 1 yellow bell pepper, deseeded and julienned
• 3 oz. fresh mozzarella, grated
• Fresh basil leaves, chiffonade

For the Artisanal Sauce:

• 1/4 tsp. extra virgin olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. red pepper flakes
• 1 dried bay leaf
• 14 oz. whole peeled tomatoes (half of a 28 oz. can), roughly chopped
• 1/4 cup tomato paste

Instructions

1. Preheat: Set your oven to 350°F (175°C).
2. Prepare the Sauce: In a medium saucepan, heat olive oil over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Simmer: Incorporate the tomatoes, tomato paste, herbs, red pepper flakes, and the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low. Let the sauce simmer for 35 minutes until it reaches a thick, robust consistency.
4. Assemble: Place the whole wheat pitas on two baking sheets. Spread approximately 1/3 cup of the homemade sauce onto each pita. Layer with julienned yellow peppers and a sprinkle of fresh mozzarella.
5. Bake: Transfer to the oven and bake for 20 minutes, or until the cheese is bubbling and the pita edges are slightly toasted.
6. Garnish & Serve: Remove from the oven, discard the bay leaf from any remaining sauce, and top the pizzas with fresh basil. Slice and serve immediately.