Most Delicious Homemade Whole Grain Pita Pizzas Ever

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I woke up this morning to realize that my beautiful campari tomatoes were a bit too over ripe, but there was no way that I was going to just throw them away.  Campari tomatoes, especially at this time of the year when it is nearly impossible to find a good tomato, are juicy, deep red with very little mealiness, near perfect.  So I thought to myself, what can I cook to make the most of these tomatoes?  Then it hit me, why not the most delicious homemade whole grain pita pizzas ever?

I grabbed a small sauce pan, placed it on the stove top at medium heat and added about 3 tablespoons of extra virgin olive oil (one of my favorite ways to add delicious healthy flavor to food that I talked about here).  I chopped up the tomatoes and added them to the pan along with a finely chopped clove of garlic, salt and pepper to taste.  While this was coming together I preheated my oven to 425 degrees.

On a side note, did you know that saute’d tomatoes in olive oil are the healthiest way to eat them?  Even better than raw!  Tomatoes antioxidant benefits are excellent in terms of the amount of vitamin C and beta-carotene, they have a very good amount of the mineral manganese and are a very good source of vitamin E.  Tomatoes are also known to be excellent for cardiovascular support, bone health and they fight cancers.  What a fabulous fruit (also known as a berry) to add to your skinny healthy girl lifestyle!

Anyway, back to the most delicious homemade whole grain pita pizzas ever!  Once the tomatoes were cooked down (remove skins if you would like), I added a handful of fresh basil, stirred it in and then turned off the heat.  At the grocery store I found these fantastic skinny healthy pitas.  They have 7 grams of whole grain fiber in just one and are incredibly low in fat.  I put 2 of them right on the oven rack (no pan) while the oven was heating up to get them a little crispy before adding the toppings.  While they were warming, I saute’d a handful of cremini (baby bella) mushrooms (that I have talked about here) and cut up a handful of red onion and set aside.  I realized as I was doing this that my pita pizzas are a great vegetarian option, another bonus!

They Looked Like This Before Baking

Once the pitas were a little crunchy to the touch, I pulled them out of the oven and poured half of my simple tomato sauce on each one of them, topped them both with mushrooms and one with red onion and a little extra sharp cheddar.  The sharper the cheese, the less you need while still making a flavorful impact.  I carefully put the pitas back into the hot oven, right on the rack again and baked for about 10-14 minutes, depending on how crispy you like them.  When I took them out, I sprinkled with fresh Parmesan cheese and let sit for about 5 minutes before chopping up into pizza slices.  SO GOOD!  A perfect little lunch (you can even serve with a salad) for my husband and I…and to think that it all stemmed and was inspired by some extra ripe tomatoes sitting on my countertop.  Truly the most delicious homemade whole grain pita pizzas ever! 

And Like This Afterwards...I Like Them Crispy

 

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