Pepperoni Salad-Stuffed Pitas

Classic pizza ingredients combine in a pita to make a hand-held salad on the go.

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 10.9g
  • Saturated fat: 2.5g
  • Protein: 14.5g
  • Carbohydrate: 42.8g
  • Cholesterol: 19mg
  • Iron: 4.2mg
  • Sodium: 1612mg
  • Calories from fat: 30%
  • Fiber: 3.8g
  • Calcium: 168mg


  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 28 turkey pepperoni slices, halved (such as Hormel)
  • 8 mushrooms, cut into 8 wedges each
  • 1 small zucchini, cubed
  • 10 grape tomatoes, halved
  • 1/3 cup marinated artichoke hearts, drained and coarsely chopped
  • 6 pepperoncini peppers, coarsely chopped
  • 1/4 cup (1-ounce) preshredded part-skim mozzarella cheese
  • 4 (6-inch) pitas, cut in half
  • 8 romaine lettuce leaves


  1. Preheat oven to 350°.
  2. Combine first 6 ingredients in a small bowl, stirring with a whisk.
  3. Combine pepperoni and next 6 ingredients in a medium bowl. Pour vinegar mixture over pepperoni mixture, and toss gently. Cover and chill at least 1 hour.
  4. Place pitas on a baking sheet, and bake at 350° for 3 to 4 minutes or just until warmed.
  5. Place 1 lettuce leaf in each pita half, and spoon 1/2 cup pepperoni salad into each half.
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