Sunday, May 9, 2010

Easy Peasy

Sometimes I want a super easy meal. A lot of times that means meatless. I am a big fan of Boca products, particularly Boca Chik'n patties. They are super versatile. You can eat them alone, on a bun as a sandwich, or diced up as a healthy chicken replacement.

Jon is a big pizza fan. We make pita pizzas at home so that we can each make whatever type we want.

Basically it is just pita, sauce, and toppin's. Jon's favorite basic pizza is pepperoni, bacon, and green bell pepper. Mine is mushroom and diced ham.

First I will outline the basic steps for making pita pizzas, then I will offer up some different combinations.

Here's to you and your culinary adventures, friend. Cheers!

Pita Pizzas
Basic directions

Pita bread rounds- whole wheat work really well for this recipe
toppings of choice- these need to be cooked through, you are just warming them up

Preheat the broiler in an oven to 450 degrees. If you have electric oven, leave the door cracked to keep the element on.

Place pitas directly on the rack. Keep and eye on the pitas and lightly brown one side of the pita. Remove from oven with tongs being careful not to tear the pitas.

Flip pita over so the soft side is up. Place toppings on the pita. Broil until toppings are warmed through and cheese is melted.

Remove from oven and cool slightly. To do this step, you can use a pizza peel or slide them onto a baking sheet. Cut into 4 wedges.

You can also do these on a grill: preheat grill to medium high heat. Follow the same procedure- crisp up one side. Flip, top and return to grill. Close the lid in order to melt the cheese and warm through.

Here are some of our "fancy" pitas:

Philly Pita: light Alfredo sauce, thin sliced steak(leftover is great), sauteed onion and bell peppers, fresh mushrooms, and mozzarella.

Chicken Bacon Artichoke Pita: light Alfredo sauce, grilled chicken pieces, crumbled bacon, fresh spinach, canned artichoke hearts, Parmesan cheese, and a smidgen of mozzarella.

Hot Chik'n Pita: spread a wedge of light laughing cow cheese over pita. Cook and dice a Boca Chik'n patty then coat in Franks Hot wing Sauce, sprinkle over pita. Top with a cheddar and mozzarella mix. Drizzle with ranch and additional hot sauce if desired when done cooking.

Garden Pita: No sauce! chopped canned artichoke hearts, chopped sun dried or fresh tomatoes, feta cheese, Parmesan cheese. Top with fresh spring greens (toss in a balsamic/olive oil/coarse ground mustard vinegrette). Fresh baby basil is awesome on this.

BBQ Chik'n Pita: BBQ sauce, cooked and diced Boca Chik'n patty, sauteed onion, cheddar and mozzarella cheese. (Leftover pulled pork is good instead of chik'n for a BBQ pork pita)

Seafood Pita: light Alfredo sauce, chopped shrimp, imitation crab meat, Italian seasoning, fresh diced tomatoes, and mozzarella cheese.

Chicken Cordon Blue Pita: light Alredo sauce, diced ham, diced chicken, shredded Swiss cheese. Finish with fresh chopped chives.

Mexican Pita: cheddar cheese, taco meat, sauteed onion, bell pepper. Once you cooked the pizza, top with shredded lettuce, tomatoes, sweet banana peppers, drizzle with sour cream that has been thinned out slightly with skim milk.

Breakfast Pita: Spread a wedge of light laughing cow cheese on the pita. Top with scrambled egg, diced ham, bacon, or sausage, sauteed onion and bell pepper, and a smidgen of mozzarella. Top with fresh, diced tomato when finished cooking.

Adam's Pizza Pita: red sauce, turkey pepperoni, canned corn (drained well), mozzarella. No joke, this pizza is super good!

Mushroom and Ham Pita: Spread a wedge of tomato basil mozzarella Laughing Cow Light cheese over your pita. Top with sauteed ham and onion. Dice an artichoke heart(packed in water, drained well) and sprinkle over ham. Slice some fresh mushrooms and spread evenly over all. Top with a little mozzarella.


  1. I'll bet you would like your mother's meatless mushroom "burgers" but Jon would hate them.

  2. I love mushroom "burgers" Num!