Hummus pita pizzas with veggies

Three white plates with pita pizzas topped with hummus and veggies and melted cheese alongside a bowl of red grapes.

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5 from 1 vote

Hummus pita pizzas with veggies take just a few minutes to make and are great served warm or cold!

Prep Time5

Cook Time10

Total Time15

Yield: 4 servings

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 sauté for 5-7 minutes, until the veggies are tender.
Meanwhile turn your oven broiler on to high.
Spread ¼ 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 ¼ 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.

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Notes

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.

Nutrition

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