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Hummus pita pizza with veggies takes just a few minutes to make and is great served warm or cold. Customize with your favorite hummus flavor and veggie toppings and enjoy for lunch, a snack or a light dinner!
I have partnered with Produce for Kids on this post. As always, all thoughts and opinions are my own.
Happy almost long weekend my friends! (At least, for those of us in the U.S.)
We’ve had a wonderful first week back at school! M and J both really love their teachers and classrooms and have been all smiles, which makes me a happy mama! 😊
But I’m also looking forward to a 3-day weekend so we can all relax and have some more chill time. The summer hasn’t seemed to wear off for us just yet. 😉
Today I’m sharing one of my favorite lunches – both for me and for the kids.
Hummus pita pizza with veggies is a super quick and easy recipe to make, and they taste so fresh and delicious! ❤️
You’ve got the fluffy pita bread layered with creamy hummus and tons of tender veggies, all covered in melty mozzarella cheese. 😍
You seriously need these in your life!
Quick side story… one of my camera cards (I use two different cameras for most shoots) got corrupted after I photographed these pita pizzas, before I could get the photos off of them.
So I had to remake the recipe a few days later so I could reshoot these pretty little hummus pizzas.
And let me tell you, I was not a bit sad about it! It meant I got to have these again for lunch! ❤️
I ate them warm the day of and ate the leftovers cold the following day, and they really are delicious both ways.
Which makes them a great thing to pack for the kids in their school lunchbox. 👍
And today I’m happy to be partnering with Produce for Kids for their Power Your Lunchbox campaign, which aims to encourage families and classrooms to eat healthier lunches, snacks and weekday dinners this school year.
The campaign runs until Aug. 7 through Sept. 22 and benefits Feeding America, a group that is doing really important work to end childhood hunger.
This year’s sponsors for the campaign include: Bee Sweet Citrus, Crispy Green®, Litehouse, NatureFresh™ Farms, Ninja® Kitchen, Pero Family Farms®, Sun-Maid, Sun World Grapes, Wholly Guacamole® and Zespri® Kiwifruit.
A few notes on hummus pita pizza:
- I use my lightened up homemade hummus but store-bought is fine too. You could also use a flavored hummus to change these up a bit.
- I used zucchini, mushrooms and bell pepper here because I thought those would be most agreeable to my kids. Other veggies you could use or substitute in this recipe include baby spinach, broccoli florets, onion, diced or cherry tomatoes, and diced or matchstick carrots. Just make sure to sauté the vegetables until tender before adding them to the pizza.
- Feel free to add some Parmesan cheese on these as well. 👌
- I also love a sprinkling of fresh basil at the end. Parsley would be good, too.
- And of course, you could also add some pepperoni or rotisserie chicken to these hummus flatbread pizzas for a protein boost. (Though hummus is a good protein source on its own.)
- I don’t bother to pre-bake my pita bread and it works just fine. They don’t get soggy in the middle, even after storing for a few days. If you like a crispier crust, you could try pre-baking your pitas to get them to crisp up a bit more all over.
- For reference, my large pitas here were 7” in diameter. The smaller ones were 4.5” in diameter. I’ve also used, when I can find them, some baby ones that are about 3” in diameter.
Whether you are making these for school lunch, an afternoon snack, an appetizer to share with friends or just for an easy family dinner, I hope you love hummus pita pizza as much as we do!
Hummus pita pizzas with veggies
Hummus pita pizzas with veggies take just a few minutes to make and are great served warm or cold!
- 1 teaspoon extra-virgin olive oil
- 1 medium zucchini, diced
- 1 small red bell pepper (or 5-6 mini sweet peppers), diced
- 4-5 oz. white button mushrooms, diced
- Salt and pepper to taste
- 4 large whole wheat pitas or 7-8 mini pitas (see notes)
- 1 cup hummus
- 1 cup shredded mozzarella cheese
Heat oil in a medium skillet over medium heat. Add zucchini, pepper and mushrooms and sauté for 5-7 minutes, until the veggies are tender.
Meanwhile turn your oven broiler on to high.
Spread 1/4 cup hummus over each pita. (If you are using the mini pita rounds, you’ll need about 2 tablespoons per pita.)
Divide the sautéed veggies over the pitas and top with mozzarella cheese. (Again, about 1/4 cup for each of the large pitas or 2 tablespoons each for smaller pitas.)
Broil on high for 1-2 minutes, until the cheese is melted and bubbly. (Keep an eye on it so the pizzas don’t burn.)
Slice and serve immediately if serving warm. Or let cool, then slice and refrigerate and serve cold.
For reference, my large pitas here were 7” in diameter. The smaller ones were 4.5” in diameter. I’ve also used, when I can find them, some baby ones that are about 3” in diameter.
I use my lightened up homemade hummus but store-bought is fine too. You could also use a flavored hummus to change these up a bit.
Other veggies you could use or substitute include baby spinach, broccoli florets, onion, diced or cherry tomatoes and diced or matchstick carrots. Just make sure to sauté them until tender before adding them to the pizza.
Feel free to add some Parmesan cheese on these as well.
I also love a sprinkling of fresh basil at the end. Parsley would be good, too.
You could also add some pepperoni or rotisserie chicken to these pizzas.
I don’t bother to pre-bake my pita bread and it works just fine. They don’t get soggy in the middle, even after storing for a few days. If you like a crispier crust, you could try pre-baking your pitas to get them to crisp up a bit more all over.
|Amount Per Serving||As Served|
|Calories 394kcal Calories from fat 143|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 6g||30%|
|Dietary Fiber 10g||40%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|