Wednesday, August 13, 2014

Salad Pita Pizzas with White Bean Spread

This recipe is adapted from one of our favorites- Grilled Salad Pizza. Instead of a homemade crust, I've cheated and used pita bread. As I've said before in my recipe for Grilled Avocado Pita Pizzas with Wilted Arugula, make sure you buy high quality pita without added ingredients. Ingredients like flour, salt, oil, yeast, and sugar should be all you read on the packaging.

Salad Pita Pizzas with White Bean Spread
((Printable Recipe))

1 batch white bean spread (see below)
5 ounces organic baby spring salad mix
1 head radicchio lettuce, chopped
1 package good quality pita
1 batch balsamic vinaigrette (see below)
8 ounces freshly grated parmesan cheese
2-3 Roma tomatoes, diced
fresh cracked pepper

White Bean Spread:
 1 1/2 cups cooked canellini beans (or 1 rinsed can)
1/4 cup freshly chopped basil
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste

Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 teaspoons raw honey or brown sugar
1 teaspoon dijon mustard
1 clove garlic, minced
3 tablespoons extra virgin olive oil
small pinch sea salt and a few cracks of fresh pepper


1. For the white bean spread, puree all the ingredients in a food processor and season with salt and pepper to taste. Set aside.

2. Toss the salad greens with the tomatoes and lightly dress with some balsamic vinaigrette.

3. Cut the pita shells in half around the circumference. Top with white bean spread, a generous handful of dressed salad, a few grinds of freshly cracked pepper, and a touch of parmesan cheese.

4. Grill over medium heat until the bottom of the pita is lightly grilled and the cheese begins to melt.


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