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Easy Mini Whole Wheat Pita Pizzas with Hidden Veggie Marinara

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These easy mini whole wheat pita pizzas feature a hidden veggie marinara sauce packed with finely grated carrots, zucchini, and bell peppers, making a comforting and wholesome snack or meal that’s quick to prepare.

Ingredients

Scale
  • 6 whole wheat mini pitas (4–5 inches in diameter)
  • 1 can (14 oz / 400 g) crushed tomatoes (San Marzano preferred)
  • 1 medium carrot, finely grated
  • 1 small zucchini, finely grated
  • 1 small red bell pepper, finely chopped or grated
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil (or fresh if available)
  • Salt and pepper to taste
  • 1 to 1 ½ cups (100–150 g) shredded mozzarella cheese
  • Fresh basil or oregano leaves (optional, for garnish)
  • Optional toppings: sliced black olives, mushrooms, thinly sliced pepperoni

Instructions

  1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add minced garlic and diced onion, stirring for 3-4 minutes until soft and fragrant but not browned.
  2. Add grated carrot, zucchini, and red bell pepper to the pan. Stir and cook for about 5 minutes until veggies soften and release moisture.
  3. Pour in crushed tomatoes, stir in dried oregano and basil, and season with salt and pepper to taste. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally until sauce thickens slightly.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  5. Place whole wheat mini pitas on the baking sheet. Spread 2-3 tablespoons of hidden veggie marinara evenly over each pita, leaving a small border around edges.
  6. Sprinkle 2-3 tablespoons of shredded mozzarella over the sauce on each pita. Add any optional toppings if desired.
  7. Bake pizzas in the preheated oven for 8-12 minutes, or until cheese is melted, bubbling, and starting to golden. Watch closely to avoid burning.
  8. Remove pizzas from oven and let cool for a couple of minutes. Scatter fresh basil or oregano leaves on top before serving.

Notes

If sauce seems watery, simmer longer to thicken. Avoid overloading pitas with toppings to prevent sogginess. Sauce can be made ahead and stored in fridge up to 5 days. For dairy-free option, use vegan cheese or skip cheese entirely. Watch oven closely as whole wheat pitas can crisp quickly.

Nutrition

Keywords: mini pita pizzas, whole wheat pita, hidden veggie marinara, quick pizza recipe, kid-friendly pizza, healthy pizza, vegetarian pizza

Find it online: https://jollyfork.com/easy-mini-whole-wheat-pita-pizzas-with-hidden-veggie-marinara-recipe/