This BBQ Sweet Potato and Veggie Pita Pizza makes a weekly appearance in our house. I’ve mentioned this before, but pretty much every Friday night, we have some sort of healthy flatbread pizza, play a card or board game while we eat, then watch a movie once Brighton goes to bed. Sure, little man is too young to remember these days, but Josh and I love tradition, and the idea of Fridays being pizza and game nights with our family fills our hearts. So the tradition has begun.
I change up the sauce and toppings on our weekly pizzas, but this one is likely my favorite. I hesitated to even share this recipe, if you could call it that, for fear that it was too simple, more of an assembling than a recipe. But for three reasons, I felt it was worth sharing. First, I love pizza and I’m guessing most of you do as well! Second, it’s important to me that I fuel my body {and my family’s} with wholesome food. And third, this pita pizza allows me to have both, to enjoy the flavor and texture of pizza, WHILE consuming a decent dose of nutrition {win-win}!
In addition to the reasons above, the individual sized pita bread allows each pizza to be customizable according to preferences, making it an easy solution for those who want separate toppings. Even better, with the pita bread being fulling baked, this pizza comes together quickly, making dinner in 30 minutes a real thing!
As for the BBQ flavor, I’ve experimented with making my own barbecue sauce in the past, but truly, we’ve fallen in love with Stubbs Honey Pecan BBQ sauce. It’s made using simple ingredients and has become my go-to for this pizza. I use whole wheat pita bread for the crust, which offers 8 grams fiber, 8 grams protein, and only 200 calories. Layer it with your favorite BBQ sauce, followed by roasted veggies, and a sprinkle of mozzarella cheese. The result is a delicious thin crust pizza, full of flavor {and nutrition}, that can be made in half an hour!
There’s no denying that cooking at home can be a challenge. Between working full-time, after-school activities, etc. so many people have such full schedules that cooking a meal at home just doesn’t seem possible. And I can certainly understand grabbing dinner out is often more convenient; but there are so many benefits to cooking your own food, using quality ingredients, and knowing how it’s being prepared. Fortunately, there are so many services and products out there working to make cooking at home more efficient and obtainable.
I recently had the honor of reviewing several amazing products for the AOL Food Awards. This was such a fun process, and while there were certainly more elaborate and expensive gadgets in the mix, the one that I’ve found myself repeatedly using is this T-fal Ingenio Hand-Powered Rapid Food Chopper. In truth, upon first glance, I nearly wrote it off, assuming it was another chopper that took more time to clean than it saved in chopping. We’ve all tried those, right? But this one is different, T-fal has created a product that is SO simple to use, and even easier to clean. It can even handle the harder root vegetables like carrots and sweet potatoes. As someone who chops a lot of veggies, often twice a day, this little gadget has been a huge time saver!
Take a minute and check out the AOL Food Awards to see what other amazing products were selected, and for another favorite flatbread recipe, try this Three Cheese Spinach Pesto Pizza!
BBQ Sweet Potato and Veggie Pita Pizza
Ingredients
- 2 whole wheat pita bread
- 1 1/2 cups chopped sweet potato
- 3/4 cup sliced/chopped onions
- 1/2 cup chopped bell peppers
- 1/3 cup chopped broccoli
- 1/3 cup BBQ sauce
- 1/4 cup Mozzarella cheese
Instructions
- Preheat oven to 375 degrees,
- Spray baking sheet with coconut oil cooking spray, lay veggies out in single layer, roast for ten minutes, remove pan, stir veggies, and bake another 10 minutes or until soft.
- Meanwhile, put the pitas on a pan and bake them in the oven for 7-10 minutes, we do this because we like them to be crispy, if you prefer a soft crust, you may want to forgo this or only bake them 5 minutes.
- Once veggies have roasted. Remove pita bread and veggies from the oven, top each pita bread with 2-3 tablespoons of BBQ sauce, then add the roasted veggies before topping with Mozzarella cheese. Bake another 5 minutes or until cheese is melted.
- Remove and serve!
Nutrition