Whole Wheat Pita Pizza

We loooove pizza. This recipe is the perfect size for a personal pizza and it's a much healthier alternative to the homemade pizza we usually make.

This recipe reminds me of when my mom used to make us little pizzas using naan as the crust...it was so good! There’s something about a whole wheat pita that just gives such a great texture and hearty flavor to the pizza crust...and it's very filling!

The best part about this entire recipe is that it literally took me about 15 minutes to make. Quick and easy?? Yes, please. This one is definitely a winner!

Whole Wheat Pita Pizza
Recipe adapted from Whole Living
Ingredients:
4 whole-wheat pita breads
4-5 sun dried tomatoes in oil, chopped
1/2 cup grated mozzarella cheese
fresh basil, finely chopped 

Spinach and Basil Pesto
Ingredients:
1 bag fresh baby spinach
1 cup fresh basil
1/3 cup extra virgin olive oil
1/4 cup toasted pine nuts
1 cup shredded Parmesan cheese
2 cloves garlic, chopped
salt and pepper to taste

Directions: 

For the pesto:

Combine all ingredients in a food processor until well blended. It's that easy! :)
 

To assemble the pizzas: 

Arrange pita breads on two baking sheets. Spread about 4 tablespoons of pesto on each. Scatter chopped sun dried tomatoes on top, and then sprinkle with the mozzarella cheese. Sprinkle fresh basil on top. Transfer the baking sheets to the oven, and bake the pizzas until the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Cut each pita pizza into wedges and serve!

Portobello and Sun Dried Tomato Pasta Salad

I love going to Whole Foods. I swear I could walk around forever...meandering through every aisle. The last time we where there we bought this amazing pasta salad with sauteed mushrooms and sun dried tomatoes. It was SO good. Now, months later, I am determined to make my own version!

This pasta dish is light, yet satisfying. The liquid from the cooked portobello mushrooms adds a rich flavor to the pasta and goes well with the sun dried tomatoes.

The words “spicy” and “garlicky” came to mind the first time I ate this pasta. Infusing the olive oil with red pepper flakes and garlic makes the sauce amazing!

Portobello Pasta Salad

Recipe adapted from Whole Foods

Ingredients:

1 lb pasta (I used shells, you could also use bowtie)

1/4 cup sun dried tomatoes

1 cup boiling water

2 tbsp olive oil

2 garlic cloves, roasted and roughly chopped

2 large portobello mushrooms, sliced

1/4 cup minced parsley

1/4 tsp salt

1/4 tsp red pepper flakes (or more to taste)

1/4 cup goat cheese, crumbled

Directions:

Bring a large pot of salted water to a boil. Add the pasta, cook for 8-10 minutes, until it is al dente.

In a large saute pan, heat the olive oil over high heat and saute the red pepper flakes and garlic until fragrant. Add the mushrooms and salt and continue to saute until tender, 5-7 minutes. In a large bowl, combine the cooked pasta with the sun dried tomatoes, sauteed mushrooms, parsley, and goat cheese. Drizzle with additional olive oil.