Okay, so I’m using the term “flatbread” pretty loosely here.
They’re some of my favourite restaurant fare, but in the picture above – and when I’m doing cheater-pizzas at home – I’m using a pita pocket.
No, it’s not even a big fat fluffy greek pita. I’m using its crispier cousin, the thin pita – or pita pocket.
Why am I doing this? Well, for one, you get a nice crispy crust with hardly any time in the oven. And for two…. it’s low-cal.
Normally I don’t talk about calories on the blog, because I don’t think all that much about calories in real life. Of course, I’m aware of what is laden with all of the bad stuff, but I try to let moderation guide my recipe choices, and not numbers.
But once upon a high-school career ago, my girlfriend and I were talking about low-cal ways to get your pizza fix. She told me about “pita pizzas” and how they were a lower amount of points on the Weight Watcher scale than other options.
And so, I started eating them for lunch.
In university, it was dinner (when it wasn’t potatoes and desperation).
And I just didn’t ever stop. I’ve made tonnes of moderations on this recipe, and now, I’m sharing it with you. This version of flatbread pizza is a light way to have your pizza fix, all while getting your veggies in.
And it’s delicious.
- 1 pita pocket (or thin pita) - naan or greek pita is a good substitute
- 1 tbsp Pataks Mild Curry Paste
- 2-3 tbsp of pizza sauce
- Diced veggies - onions, peppers, mushrooms, zucchini, or your favourites
- 1 tbsp olive oil
- Feta cheese for crumbling
- Cilantro for garnish
- Preheat the oven to a low broil (around 350-400 on my oven)
- In a saucepan, heat olive oil over medium heat
- Add curry paste and stir until fragrant
- Add veggies and saute until tender-crisp (about 5 minutes)
- On a baking pan, place pita and cover in a thin layer of pizza sauce
- Top with hot, curried vegetables
- Crumble feta cheese on veggies
- Pop in oven and watch carefully until feta is slightly melted and edges of pita are browned
- Remove from oven and let rest for 2-3 minutes, top with cilantro
I opted to use Patak’s mild curry paste in this recipe, as I wasn’t going to be diluting the curry paste with any sort of yogurt or cream. This meant that I got a nice kick of spice on the veggies, but it wasn’t overpowering.
I devoured this recipe while my children puzzled, “But it’s not even dinner, mom. Why are you eating pizza?”
I loved how the heaping vegetables made the bites hearty, and the feta added a nice creaminess.
No, I didn’t do a total calorie count, but if you do, do you want to let me know what you came up with? I have a feeling that this is going to be on my must-make lunch list for a while now.
Disclosure: I am part of The Cultured Kitchen Ambassador program in partnership with Patak’s Canada and Blue Dragon Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.