Best 5 Mushroom Pita Pizzas Recipes

Indulge in the delightful fusion of Mediterranean and Italian flavors with our tantalizing Mushroom Pita Pizzas. This delectable dish, a creative twist on the classic pizza, combines the convenience of pita bread with a symphony of savory ingredients. Whether you're a seasoned pizza aficionado or simply seeking a quick and satisfying meal, these pita pizzas offer a delightful culinary adventure.

Our recipe collection features three distinct variations, each catering to different taste preferences. The Classic Mushroom Pita Pizza embodies simplicity and tradition, featuring a medley of sautéed mushrooms, melted mozzarella, and a drizzle of tangy tomato sauce. For those who crave a touch of spice, the Spicy Mushroom Pita Pizza tantalizes the taste buds with a zesty blend of chili flakes and paprika, adding a fiery kick to the classic flavors. And for vegetarians who seek a hearty and protein-packed option, our Veggie Delight Mushroom Pita Pizza is a colorful symphony of roasted vegetables, feta cheese, and a drizzle of balsamic glaze, offering a burst of flavors and textures.

Let's cook with our recipes!

MUSHROOM PITA PIZZAS

Mushroom Pita Pizzas image

Skip the pizza dough. Top pita bread with savory basil and colorful veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

2 pita breads (6 inches in diameter)
2 cups sliced fresh mushrooms (5 ounces)
1 small red onion, thinly sliced
1/4 cup chopped green bell pepper
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 cup finely shredded reduced-fat mozzarella cheese (4 ounces)
1 tablespoon grated fat-free Parmesan cheese topping

Steps:

Heat oven to 425°F. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bell pepper. Sprinkle with basil and cheeses.
Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg

VEGETARIAN MUSHROOM SHAWARMA PITAS

Vegetarian Mushroom Shawarma Pitas image

Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb - and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

Provided by Alexa Weibel

Categories dinner, lunch, weekday, sandwiches, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving

Steps:

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

SAUTEED MUSHROOMS IN A HOT CRUSTY PITA

Sauteed Mushrooms in a Hot Crusty Pita image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 ounces butter
2 portobello mushrooms or 1/2 pound button mushrooms, sliced
1/2 cup heavy cream
4 slices bacon, cooked and crumbled
Salt and pepper
Packaged pita bread

Steps:

Preheat the oven to 350 degrees F.
In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.

PERSONAL PORTOBELLO PIZZA

Personal Portobello Pizza image

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

Provided by KJONES27

Categories World Cuisine Recipes European Italian

Time 40m

Yield 1

Number Of Ingredients 6

Ingredients

1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
Bake for an additional 20 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 235 calories, Carbohydrate 10.6 g, Cholesterol 44.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 589.9 mg, Sugar 4.1 g

PEPPERONI PIZZA PITA

Pepperoni Pizza Pita image

"With its no-fuss pita crust, this pizza makes a quick meal for one," says Jeannette Derner of Newport News, Virginia. "And if you're serving a family individual pizzas are perfect-everyone can choose their own toppings!"

Provided by Taste of Home

Categories Appetizers Dinner

Time 10m

Yield 1 serving.

Number Of Ingredients 5

Ingredients

2 tablespoons pizza sauce
1 whole pita bread (6 inches)
6 pepperoni slices
2 fresh mushrooms, sliced
1/4 cup shredded part-skim mozzarella cheese

Steps:

Spread pizza sauce over pita bread. Top with pepperoni, mushrooms and cheese. Place on an ungreased baking sheet. Bake at 400° for 4-6 minutes or until cheese is melted.

Nutrition Facts : Calories 275 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 756mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

Tips:

Use a variety of mushrooms for a more flavorful pizza.
If you don't have a pizza stone, you can bake the pizzas on a greased baking sheet.
To make the pizzas ahead of time, assemble them and then freeze them. When you're ready to bake them, thaw them in the refrigerator overnight and then bake them according to the recipe instructions.
Serve the pizzas with your favorite toppings, such as shredded mozzarella cheese, Parmesan cheese, cooked bacon, or sliced black olives.

Conclusion:

Mushroom pita pizzas are a quick and easy meal that is perfect for a busy weeknight. They are also a great way to use up leftover mushrooms. With a variety of toppings to choose from, everyone can find a pizza that they will enjoy. So next time you're looking for a quick and easy meal, give mushroom pita pizzas a try.