Veggie pesto pita pizzas with spinach, zucchini and tomatoes are the weeknight meal solution when you don't want to cook, A super quick and easy vegetarian meal your family will love.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2servings
Calories 380kcal
Ingredients
2pita breadno pocket
¼cuppesto sauce
3cupsfresh spinachjulienned
½cupzucchinismall dice
½cupmozzarella cheese
½cuptomatoessmall dice
Instructions
Preheat oven to 400 degrees F.
Layout pita bread on baking sheet or pizza stone.
Top each crust with the pesto sauce. Next evenly spread the spinach and zucchini over the crust. Top with cheese.
Place in a hot oven and cook until cheese is melted and bubbly. Remove from oven and top with chopped tomato. Cut into quarters to serve.
Notes
Helpful tips to meal prep this recipe:
Make or buy pesto sauce and store it in the freezer. It freezes well and thaws quickly.
Consider using an alternate sauce such as marinara, salsa, alfredo or even olive oil and garlic.
Use veggies you have on hand. Tasty substitutions include: corn, yellow squash, eggplant, bell peppers, onions, or olives.
Buy frozen spinach. I like fresh best, but this works as a great option when using this recipe as your emergency meal. Just be sure to thaw it and squeeze out all the water.
Buy a pack of pocketless pita bread or individual pizzas and keep them in the freezer.