Recipe courtesy of Ree Drummond
Grilled Personal Pita Pizzas
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 218
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 387 mg
Ree often whips up pita pizzas after a long, exhausting day to accompany a glass of wine. There are only a few steps, and it’s a versatile dish that can be changed up with a range of different toppings, depending on what’s in your fridge.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 218
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 387 mg
Ingredients
Directions
- Heat a grill or grill pan over medium-high heat.
- Mix the olive oil, grated garlic and 1 tablespoon of the pesto in a small bowl. Add half of the mixture to a large bowl.
- Add the asparagus, peppers, shallots and squash to the large bowl and toss to coat. Transfer the vegetables to the grill and cook, flipping as needed, until well charred and cooked through, 5 to 6 minutes. Set aside to cool slightly, then slice the vegetable into bite-size pieces.
- Brush the pitas with half of the remaining oil, garlic and pesto mixture. Add them to the grill oil-side down and grill for 45 seconds to a minute. Brush the top side of the pitas with the remaining oil, garlic and pesto mixture. Flip, then spread 1 tablespoon of the remaining pesto onto the grilled side of each pita. Top each with a slice of prosciutto and a sprinkle of goat cheese. Remove to a board.
- Top the pita pizzas with a mix of the chopped vegetables. Drizzle with the balsamic glaze and garnish with basil. Cut the pita into quarters and serve.
