Funky Funghi Pizzas

  • Yield 2 servings

Your family will love this pita-style pizza, and its stuffed with healthy vegetables.


1 (7- to 8-inch) pocket-style pita bread
4 to 6 tablespoons simple tomato sauce (drained, canned whole tomatoes roughly chopped and cooked down to ketchup-consistency with 2 cloves minced garlic and a handful of roughly chopped fresh basil)
2 cups finely sliced mushrooms any fresh variety (shiitake, cremini, oyster, king oyster), fried in olive oil and drained on a paper towel
2 tablespoons diced orange peppers
2 tablespoons diced yellow peppers
3 slices bacon, finely diced and fried
Finely sliced pepperoni
4 ounces mozzarella cheese, grated
2 tablespoons fresh basil, finely sliced
Olive oil and cracked black pepper to finish


  1. Preheat oven broiler to high.
  2. Using a bread knife carefully cut through the middle splitting the pita to form two rounds.
  3. Toast pita rounds (under the broiler) cut side down for a minute or two.  The bottom should start to feel a bit crispy but not burnt.
  4. Spread the sauce over each pita, cut side up.  Squish the larger chunks of tomato down with the back of a spoon so the sauce spreads to the edge of the pita bread.
  5. Spread toppings evenly over pita breads and top with cheese and basil.
  6. Place under pre-heated broiler until cheese starts to bubble.  Remove pizzas from heat and top with a drizzle of olive oil and freshly ground black pepper.  Cut into quarters with a pizza cutter and enjoy.
Recipe courtesy of the Mushroom Council’s Mushroom Channel and Eat. Live. Travel. Write 



Get every new post delivered to your Inbox.

Join 283 other followers