I’m telling you what, the hits just keep coming on this 21-Day Vegan Kickstart! Tonight, after a glorious evening at the shelter, I arrived home and surveyed the scene and knew just what to make: Pita pizzas!
Now, y’all know we’re no stranger to pizzas (or pitas) around here, in many of its various forms. But until surveying this meal plan, I never thought about combining the two notions into one uber-pizza-pita monstrosity! Now that we’re safely on the other side of the experiment, I can say with certainty that it’s a wonderful plan indeed.
The written recipe leaves a lot of room for creativity, so I spooned a hearty helping of roasted red pepper hummus across two pitas and then topped each one with kalamata olives, diced bell pepper, and mushrooms. Then I baked the whole shebang at 350 for about 10 minutes, during which time I whipped up a quick salad of lettuce, cherry tomatoes, leftover bell pepper, mushrooms, and tortilla strips.
Filled with the spirit of the moment, I even made my own creamy lemon dressing! Just eyeball out several tablespoons of vegan mayo and mix with equal parts lemon juice and olive oil. Then toss with some salt and pepper and enjoy.
It wasn’t long until our pizzas were ready! And we were more than ready to dig in. The outcome was divine! We adored the mixture of flavors, from the tang of the hummus to the crunch of the bell peppers – and the olives and mushrooms (and chopped parsley, added at the end) finished the dish very nicely. Paired with a hearty salad, it was an incredibly filling and healthy meal that will keep us full all night!
:)