Saturday, January 4, 2020

Roasted Red Pepper Pita Pizza

A few months ago my Husband came across this recipe and asked me to make it. I filed it in the “to be made” file. (Those who know me know that I have TONS of files in my notes section of my phone/iPad)  so this past week I was bored with the menu ideas and decided to search the to be made file and came across this recipe. I recent was given a couple Stonefire pizza crusts, so I decided to use those. Also I didn’t have pine nuts so I subbed pistachios. 

I served it with a delicious Greek Tomato Salad!

Roasted Red Pepper Pita Pizza


  • 1 jar (12 oz.) roasted red peppers, drained and patted dry
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts (subbed pistachios)
  • 1 teaspoon minced garlic
  • 4 pita flatbreads (or 2 pack of pizza crusts)
  • 1 can (14 oz.) quartered artichokes hearts, drained
  • 1/4 cup Kalamata olives, pitted and halved 
  • 1 cup crumbled feta cheese
  • 3 tablespoons flat leaf parsley, chopped


  1. Place roasted red peppers, Parmesan cheese, nuts and garlic in the bowl of a food processor; process until well blended.
  2. Heat oven to 425°F. Place pita on baking sheet.
  3. Top each pita with red pepper pesto, artichokes, olives, feta and parsley.
  4. Bake 12-15 minutes until pita is crisp and cheese is softened. Refrigerate leftovers. 

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