I was home for dinner on my own one night recently and wasn’t in the mood to cook much. I looked through the pantry and finally settled on mini pizzas made on pita bread. This is no ordinary pita bread. It’s super thick and soft. I buy it at the Sherman Oaks Farmers Market from the Brothers booth. They sell also awesome hummus and garlic spreads as well as stuffed grape leaves.
- Soft, thick pita bread
- Daiya vegan mozzzarella cheese
- Marinara sauce (or any vegan pasta sauce)
- Toppings of your choice (I used sundried tomatoes and olives)
- Preheat the oven to 375
- Spread sauce thinly over the pita (be careful not to get it too close to the edges)
- Sprinkle Daiya cheese all over the top, but don’t cover every bit of the sauce like I did… this was too thick – let a little sauce peak through
- Sprinkle toppings to your taste
- Cook for about 20 minutes
- Watch for the Daiya cheese to melt, that’s all you’re really waiting for since none of the raw ingredients will make you sick. Just keep in mind that non-dairy cheese doesn’t melt exactly the same as traditional cheese, and you don’t want to overcook it.
These mini-pizzas came out great. The pita bread, which started out incredibly fluffy and thick, became a little thinner and stiffer – much more crust-like. I loved it and will make it again when I’m fending for myself for dinner or Eric and I are each making our own meals (he wouldn’t like this much). The leftovers also held up surprisingly well.