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! š
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. š
Today Iām 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! ā¤ļø
Youāve got the fluffy pita bread layered with creamy hummus and tons of tender veggies, all covered in melty mozzarella cheese. š
You seriously need these in your life!
Quick side storyā¦ 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! ā¤ļø
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. š
And today Iām 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 yearās sponsors for the campaign include:Ā Bee Sweet Citrus, Crispy GreenĀ®, Litehouse, NatureFreshā¢ Farms, NinjaĀ® Kitchen, Pero Family FarmsĀ®, Sun-Maid, Sun World Grapes, Wholly GuacamoleĀ® and ZespriĀ® Kiwifruit.
Go take the pledge today! (And follow them on Twitter and Instagram for more healthy eating ideas!)
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 sautƩ the vegetables until tender before adding them to the pizza.
- Feel free to add some Parmesan cheese on these as well. š
- 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 donāt bother to pre-bake my pita bread and it works just fine. They donāt 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 7ā in diameter. The smaller ones were 4.5ā in diameter. Iāve also used, when I can find them, some baby ones that are about 3ā 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!
Enjoy!
XO,
Kathryn
Hummus pita pizzas with veggies
Hummus pita pizzas with veggies take just a few minutes to make and are great served warm or cold!
Ingredients
- 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
Instructions
Heat oil in a medium skillet over medium heat. Add zucchini, pepper and mushrooms and sautƩ 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, youāll need about 2 tablespoons per pita.)
Divide the sautƩed 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 donāt burn.)
Slice and serve immediately if serving warm. Or let cool, then slice and refrigerate and serve cold.
Recipe Notes
For reference, my large pitas here were 7ā in diameter. The smaller ones were 4.5ā in diameter. Iāve also used, when I can find them, some baby ones that are about 3ā 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 sautƩ 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 donāt bother to pre-bake my pita bread and it works just fine. They donāt 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.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 394kcal Calories from fat 143 | |
| % Daily Value | |
| Total Fat 16g | 25% |
| Saturated Fat 6g | 30% |
| Cholesterol 25mg | 8% |
| Sodium 722mg | 30% |
| Carbohydrate 49g | 16% |
| Dietary Fiber 10g | 40% |
| Sugars 3g | |
| Protein 19g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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