If you like thin-crust pizza (and we do), you’ll love this vegan pita pizza. Using pitas for your crust is a great (and easy) way to enjoy it as it saves you from having to make the dough, which, though not super laborious in and of itself, still takes several hours to rise and such.
While we make any number of variations (using red sauce or pesto or nut cheese and any number of topping combinations), this variation went over like a house on fire…which I’ve always thought was a really odd saying.
Ingredients below are for one eight-inch pita circle, which is a decent amount for one person. Thus, if you’re making three, you’ll need three potatoes, etc. If you’re all hungry, make an extra one or two pizzas.
- 1 pita. We use whole wheat.
- Tomato pizza sauce (here is one of our variations)
- One thinly sliced medium potato (yellow or Yukon work well)
- 5-6 small or 4 large Brussels sprouts, chopped into quarters.
- 1 medium onion, sliced or halved and sliced, your choice.
- A small handful of Daiya mozza shreds.
- Freshly grated pepper
- Preheat your oven to 375 F. (You don’t need the oven to be as hot as dough-based pizza.)
- Caramelize the onions. (This is how we do it.)
- When the onions are done, saute the sliced potatoes in the same pan. If the pan is too dry after the onions, use a bit of oil, a bit of water, or a splash of white wine. They should only need to cook for 2-3 minutes (you don’t want them too soft).
- Parboil the Brussels sprouts for 1 minute.
- Spread your sauce onto the pitas, sprinkle on the onions, add a layer of potato slices, and top with the Brussels sprouts and Daiya mozza.
- Put the pizzas on a pan in the oven and cook for about 10 minutes or until the edges of the pita begin to brown. (After 5 minutes, slide them off the pan and onto the oven rack directly, which will help the bottom stay firm.)
- Remove from oven, grate some fresh pepper on the pizzas and let them sit for a minute.
- Slice and enjoy!