This is another one of those little pita pizzas I promised a few weeks ago. This one has no pizza sauce on it, but it’s really good and a nice change from ordinary pizza. Aside from asparagus, it has onions and radishes. I stumbled on using radishes for this one. This is how it went: I only had a small amount of onion left in the kitchen that day so I remembered that, like onions, radishes have sort of a tender, sweet taste when they are cooked. I compensated by using three radishes for the missing onion, and it turned out great. I may try adding artichokes to this pizza next time. That will surprise those taste buds!
This will be a short and sweet today since I’ve already given you my recipe for the spinach and mushroom pizza on a pita. It’s similar, except for the sauce and veggies. If you missed that post you can read about it here: http://www.eatwritepacklight.com/spinach-and-mushroom-pizza-on-a-pita/
Remember to toast the pita before you add the veggies. While the pitas are toasting, cook the asparagus, onions and radishes in a skillet with olive oil until tender. The asparagus takes a little longer to cook this way so you may want to put it in first before adding the onions and radishes.
I like a lot of cheese on this pizza because there is no sauce.
Remember, I’m in Italy right now, probably Cinque Terre. So, if I’m unable to get back to your questions and comments, I will certainly respond when I return on July 10. This post was written before I left because I wasn’t sure how much time I’d have to do the bloggedy, bloggedy thing. And even if I did find the time, I need to spend as much time as I can learning Italian cooking and taking all those travel photos that I plan to share with you when I return.
- 5 asparagus spears, chopped 1" long
- 4 radishes
- 8-10 ounces of mozzarella cheese
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 whole wheat pitas
- olive oil
- salt and pepper to taste
- Chop the vegetables. Note the sizes in the ingredients.
- Saute’ the vegetables in olive oil until slightly tender. Remember to put the asparagus in the skillet a minute or two longer because it takes a little longer to cook. Put the garlic in last.
- Brush pitas with olive oil and bake on 350 degrees directly on the oven rack for about 10-15 minutes. You will need a huge spatula to remove the pitas from the oven, especially after you put on the vegetables and cheese.
- Remove pitas from oven.
- Sprinkle a layer of cheese on the pitas.
- Spread the sauteed vegetables over the cheese.
- Add another layer of cheese over the vegetables.
- Bake at 350 degrees directly on the rack until cheese is melted and the edges of the pita are slightly brown and crispy. This takes approximately 5 more minutes. Remember to remove the pita pizzas with a large spatula or flat metal pan to avoid spilling ingredients.