We’ve all been there. It was a long day, you’re tired and in the mood to order a pizza. A greasy pizza that will satisfy your craving for bread, cheese and an easy dinner.
Stop. Right. There.
Put the phone down and pull out the pita bread and fresh corn salsa. It’s time for easy, peasy Mexican pita pizza! This meal will take you 15 minutes to throw together, and it’s much healthier and fresher than your go-to delivery pizza.
This is a unique spin on the typical American pizza. We’re talking corn salsa instead of tomato sauce, black beans instead of pepperoni. What?? We know what you’re thinking, can it really be called pizza? Our vote is yes, it can, because it’s a circle-shaped piece of bread covered in delicious toppings and baked in the oven until the crust is golden and the cheese is gloriously melted. And you can cut it into cute, miniature slices with a pizza cutter.
So yes, please welcome Mexican pita pizzas to your weekend pizza-night menu.
- 4 whole wheat or white pita breads
- 1 jar of your favorite salsa (Tagge’s corn salsa is recommended).
- 1 cup fresh or frozen corn
- 1 can of black beans
- Pinch of salt
- Feta cheese for topping (or your favorite cheese if you dislike feta).
- 1 bunch of cilantro
- 1 avocado, sliced or cubed
- Plain Greek yogurt or sour cream for topping
- Preheat the oven to 350 degrees. Arrange the pita breads on a baking sheet and spoon salsa onto each, until covered.
- Put ¼ cup of corn on each pita, and spoon desired amount of black beans on top.
- Sprinkle with cheese and a pinch of salt, and bake in the oven for 10 minutes, until the cheese is melted and the pita bread is beginning to harden on the edges.
- Remove from the oven and top with avocado, cilantro and Greek yogurt/sour cream.