Margherita Pizza (On a Pita)
Ever since I read Eat, Pray, Love at the end of last year I’ve been longing to try a legit Margherita Pizza—Naples style. Now, you’re probably wondering why I chose a pita since it isn’t very authentic. I do, however, enjoy creating mini pizzas out of pitas because they are light and you can bake them to a proper crisp. Since the real deal sort of pizza from Italy is typically done on a thin crust, I figured it would work.
Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pizza | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Greek Style Pita
- ½ cups Pizza Sauce Or Marinara Sauce
- 4 leaves Fresh Basil
- 5 slices Fresh Mozzarella Cheese