Archives Recipes

Preheat oven to 400 degrees F. Place pita breads on a lined baking sheet with foil.

Place strips of bacon on a cold frying pan. Do not have them overlap too much. Cook bacon low and slow. Once you hear the bacon crackle and see fat release, flip bacon with tongs. Keep flipping bacon until evenly brown. Place cooked bacon on a cooling rack layered with paper towels (so access fat can be absorbed). When bacon is cooled, crumble into pieces.

Add about 1 tbsp of tomato sauce on each pita bread. Swirl it around until covered, then sprinkle cheddar cheese and about 3 sliced of tomatoes. Place in oven and bake until cheese is melted for about 5-10 minutes.

In the meantime, in a bowl toss the lettuce, mayonnaise, garlic powder, salt and pepper until well combined. Set in fridge until pizza is ready.

Once cheese has melted, top the mini pizzas with bacon, lettuce and more tomatoes! Enjoy!!! I apologize in advanced if I got you hooked on this—you can always use turkey bacon for a healthier alternative.

Preheat oven to 375°F. Line a sheet pan with aluminum foil.

Cut pita in half by slicing around the edges. Open the pocket. Place the two large circles onto the sheet pan.

Spread one tablespoon of tomato paste onto each pita half. Add carrots and broccoli. Top with cheese and red pepper flakes, if using.

Bake 12-15 minutes until the cheese melts and reaches desired crispiness.

Preheat oven to 350.

To make the bread bowls, gently fold the outer edges of the pitas inwards and place into mini spring form cake pans – or larger muffin pans. Press down in the center gently to set them in the tin.

Brush the edges with extra virgin olive oil and place into oven until golden brown, 10-15 minutes. Remove bread bowls from the oven and place onto plates.

Stuff each bread bowl with equal amounts lettuce, tomatoes, blue cheese, egg, avocado, walnuts and bacon.

Drizzle with balsamic glaze.

Serve.

Preheat oven to 400 degrees F

In a small mixing bowl, combine the shrimp, 1 teaspoon of olive oil, lemon juice, salt, red pepper flakes and garlic powder.

Allow to marinate for at least 10 minutes.

While shrimp is marinating, place pitas on a baking pan.

Spread 1-1/2 teaspoons of olive oil onto each pita, going up to the edge.

Grind some black pepper over the oil.

Divide the spinach evenly between the two pitas and place on top of the olive oil. Do the same with the mozzarella, then the Parmesan, and finally the zucchini rounds.

Finally, place 6 shrimp on each pita pizza and drizzle the marinade evenly over the pizzas.

Add a few grinds of black pepper over the top.

Place pan in oven and bake for 15 minutes, or until cheese is melted and pita is toasty.

While pizzas are in the oven, place the balsamic vinegar in a sauce pan set over high heat.

Reduce the vinegar until it is thick and syrupy, about 1-1/2 to 2 tablespoons. Be sure to watch closely since this will only take a few minutes and can burn very quickly.

Drizzle the balsamic glaze over each pita.

Cut each pita into 4 slices.

Preheat oven to 425

Smear approximately 1 tablespoon olive oil onto a parchment lined baking sheet and top with musrhoom slices

place in the oven and bake for 10 minutes flip the slices over and bake for 10 to 15 minutes more

While mushrooms are baking make the pesto by placing the spinach, basil, garlic, walnuts into a food processor and process while gradually adding the oil through the feed tube.

Add the parmesan cheese and blend well. Adjust the texture of the pesto by adding water by the teaspoon if it's too thick.

Put it together by placing 4 Toufayan pita pockets onto a baking sheet

Spread approximately 2 to three tablespoons of the pesto on each pita

layer with sliced mushrooms, artichokes

using a vegetable peeler, shave the asparagus over each pita and top with mozzarella cheese if desired

Bake at 425 for 10 to15 minutes until heated through and cheese has melted

Preheat your oven on the (high) broil setting. Arrange a rack in the middle of the oven. Place a baking sheet in the oven to preheat along with the oven.

In a small pot or a bowl, heat your marinara sauce, along with the cumin and paprika, on the stove or in the microwave.

Meanwhile, lay out your pitas. If they are sort of scooped, place it so the scoop is up as this will help hold the egg in place.

When the sauce is hot, spoon ¼ cup out onto each pita and spread it out. Sprinkle your cheese of choice on top, but especially around the edges, which will help to create a barrier for the egg as well.

If are having spinach, sprinkle that around the edges as well.

Crack your eggs into the middle of the pitas. Sprinkle with salt and pepper.

Take your baking sheet out of the oven and top with a piece of parchment paper. Gently and carefully move your pitas onto the baking sheet.

Broil for 7-8 minutes or until the egg white is set but the yolk is still runny. Put each pizza onto a plate, cut into four pieces, and serve immediately.

Preheat oven to 350 degrees F.

Grease large baking sheet with 1 tsp olive oil or spray.

Place chicken tenders and veggies on baking sheet.

Drizzle with extra 1 tsp olive oil and sprinkle with cumin, chili powder, and pinch salt.

Bake for 20-25 minutes or until chicken is just cooked through.

After chicken and vegetables are cooked, increase oven temp to 425 degrees F.

Cut chicken into bite-sized pieces and dice cooked peppers.

Place pitas on pizza stones or a large baking sheet.

Spread salsa over each pita and top with chicken, veggies, and shredded cheese.

Bake for 6-8 minutes or until pita is crispy.

Remove from oven and enjoy!

In a medium skillet, heat 1 teaspoon olive oil. Add the onions, lamb, garlic and sauté for about 4 minutes, breaking lamb up with a wooden spoon. Add tomatoes, spices and salt, continue to stir and break apart and cook an additional 5 minutes or until cooked through. Set aside.

While meat is cooking, heat pita bread in a 400 degree oven for about 5 minutes. You will want them a little firm, but not all the way toasted. Remove from oven.

Whisk together yogurt, lemon juice, garlic and salt. Set aside.

Spread 1 tablespoon tomato sauce per pita, top with 1/2 cup fresh spinach, divide meat mixture evenly amongst the four pitas.

Top with 11/2 tablespoons each of crumbled feta. Place pitas back in oven for about 4-5 minutes or until hot. Remove and top with fresh minced mint and drizzle each with some yogurt sauce.

Preheat the oven to 400 degrees F.

Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.

In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.

Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.

Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.

Let slightly cool and drizzle with balsamic glaze, if using.