Artichoke-Basil Pita Pizzas

Don't let these simple pizzas fool you—they're covered with tasty toppings.

Yield: 4 servings (serving size: 1 pita pizza)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 7.8g
  • Saturated fat: 4.4g
  • Protein: 12.7g
  • Carbohydrate: 23.5g
  • Cholesterol: 15mg
  • Iron: 1.7mg
  • Sodium: 499mg
  • Calories from fat: 33%
  • Fiber: 1.2g
  • Calcium: 238mg


  • 2 (6-inch) white or whole wheat pita rounds
  • 4 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
  • 1/4 cup thinly sliced red onion
  • 3/4 cup grape tomatoes, quartered
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper
  • 1 cup (4 ounces) pre-shredded part-skim mozzarella cheese


  1. Preheat oven to 425°.
  2. Split pita rounds in half horizontally, forming pizza crust. Place pita halves, cut sides up, on an ungreased baking sheet; sprinkle with garlic.
  3. Drizzle 1/2 teaspoon oil over each pita half; top evenly with artichokes and remaining ingredients.
  4. Bake at 425° for 8 minutes or until cheese melts and edges are lightly browned.
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