Protein Rich, Personal Pita Pizzas

I didn’t enjoy the movie Eat, Pray, Love.  I don’t think I saw the whole thing, in fact I recall being pleased that our viewing was interrupted by a visitor at the door or a waking child.  Nonetheless, the Eat section of the movie was my favorite by far.  More than once, we have replicated that scene where Julia Roberts dines on asparagus decorated with a drizzle of olive oil, hard-boiled eggs, prosciutto and a glass of local Italian red wine.  I simple switch the meat for lox, and have used green beans asparagus are either out of season or too pricey.

My personal pita pizzas have a wonderful crisp texture.  Each bite is full of flavor with hard-boiled eggs, smokey lox, a medley of veggies and crisp warm pitta bread coming together in every mouthful, I imagined myself travelling European cities wondering which local ingredients could be added or supplemented for this new favorite dinner item!

Assembly is simple, cooking time is minimal, and this pita pizza dish elevates the take-out favorite from every day to extraordinary.  I created this dish for the first time last week and it’s on our menu again for Wednesday of this week!

Personal Pita Pizzas

Here’s what you will need:

• Pre-made (whole wheat) Pitta Bread
• Zaatar, Garlic Olive Oil
• 3 Hard Boiled Eggs
• 2oz Lox
• Half an Onion
• Half a Red Pepper
• One Zucchini
• Raw Spinach
• Daiya Vegan Cheese

Hard boil three eggs.  While these are boiling place your pitta pockets on a cookie sheet.  Pour some olive oil in to a small bowl and add some garlic powder and zaatar.  Mix then brush your pittas with the olive oil.  Be sure to cover the edges too as this will stop them from getting burned.

Heat a skillet, dice half an onion with half a red pepper and saute the veggies until soft.  Slice a zucchini and add that to the veggies after about ten minutes.

While your veggies are cooking, slice 2oz of lox and set them aside, then slice your hard-boiled eggs.  Pre-heat the oven to 350.

Once the veggies have cooked, you can start to assemble your pizzas.  On top of the pitta, set four slices of egg arranged in a diamond shape.  Then add the lox, zucchini, sautéed vegetables followed by some spinach leaves.  Drizzle some more of the zaatar-garlic olive oil over the spinach leaves then add a light layer of your favorite daiya cheese.

Put the pita pizzas in the oven for 20 minutes, or until the spinach leaves begin to crisp from the oil.  Your daiya cheese will have begun to melt at this point.

Serve fresh from the oven while still hot.  Now, who said meatless meals had to be boring?