Pita Pizza

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I was craving pizza, but wanted it right now. I didn’t feel like spending the time making and rolling out dough. I had some pita bread and 15 minutes later, I was eating pizza!

Ingredients

Makes 1 pita-sized pizza

  • 1 slice of pita bread
  • 1/4 marinara
  • 1/4 cup mozzarella, shredded
  • a few scoops of ricotta cheese
  • 5 cherry or grape tomatoes, sliced
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh basil, chopped

Customize away! These are fabulous because everyone gets to make and assemble their own pizza, so you can make it how you like it. Prefer pesto to marinara? Go right ahead! Craving some olives or broccoli or black beans? Add ’em!

Directions

Preheat oven (or toaster oven) to 350°F

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  1. Spread the marinara sauce evenly over the pita bread.
  2. Sprinkle the mozzarella on top, followed by small spoonfuls of ricotta. Add the tomatoes, basil, and oregano.
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  3. Bake in the oven or toaster oven for 10-12 minutes, or until the cheese is melty and the pita is just barely starting to crisp.
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Spaghetti Squash Primavera

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Don’t get me wrong, I am not ditching pasta. That will never, ever happen. But oh my goodness, this is good. There’s a little kick to it, thanks to the red chili pepper flakes. Aside from the time it takes to bake the spaghetti squash in the oven (which can be done ahead of time!), this is fast and easy to make.

Ingredients

Serves 4

  • 2 cups spaghetti squash (half of a large spaghetti squash)
  • 3 cloves garlic, diced
  • 1/2 large onion
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup frozen peas
  • 1 small head of broccoli
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 jar marinara sauce (2 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red chili flakes
  • 1 teaspoon olive oil
  • grated parmesan, to serve (leave off for a vegan meal)

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large pot, toss the garlic, onion, carrot, and celery in the oil. Cook over medium heat 3-5 minutes, until slightly softened.
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  4. Add the peas, broccoli, zucchini, yellow squash, and spaghetti squash. Stir until well combined.
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  5. Add the marinara sauce and spices. Simmer, covered, for 10 minutes.
  6. Serve with grated parmesan.
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