Funky Funghi Pizzas

  • Yield: 2 servings


1 (7- to 8-inch) pocket-style pita bread
4 to 6tablespoons 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)
2cups finely sliced mushrooms any fresh variety (shiitake, cremini, oyster, king oyster), fried in olive oil and drained on a paper towel
2tablespoons diced orange peppers
2tablespoons diced yellow peppers
3slices bacon, finely diced and fried
Finely sliced pepperoni
4ounces mozzarella cheese, grated
2tablespoons 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