Meet our new favorite lunch. We love a good toppings bar in our house, makes everyone feel like they have a say in how their meal is made. It also increases the likelihood that the meal will be eaten with no complaints.
These are the real taco pizzas for me and my kids. Mine is the one piled high with as many veggies as possible. Not everyone has as many, but as you can see, they all chose some veggies. We had this with some fresh strawberries and it turned out to a huge hit.
It’s seriously one of the easiest meals to make. I actually made the pitas the day before, so this came together in less than 15 minutes – with oven preheating time.
I used vegetarian refried beans and these were totally out of a can. Getting the vegetarian beans ensures there isn’t any lard in my beans, it’s not my thing. While I like to make my own refried beans, someone is hoarding a lot of dry beans right now and every time I go to the grocery store, they’re out. So, out of the can it is.
While these are in the oven, that’s the perfect time to chop all the veggies and sit them out bar style. It’s a healthy and easy lunch that your family is going to love.
Taco pizza with homemade pita bread
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 pizzas 1x
Description
Easy weekday lunches can be healthy and delicious. Let everyone pick their own toppings for a meal that will get devoured.
Ingredients
4 whole wheat pita rounds, store bought or recipe in notes
1 cup vegetarian refried beans
1 cup shredded cheddar cheese
Toppings: cherry tomato halves, shredded iceberg lettuce, sliced scallions, sliced avocado, sliced radishes, sour cream, hot sauce
Instructions
Preheat oven to broil
Place 4 pita rounds on a baking sheet and spread 1/4 cup of refried beans on each one
Top with 1/4 cup cheddar cheese
Broil until cheese starts to bubble up
Remove from oven and top with any toppings that make you happy today
Notes
Homemade pita rounds (makes 12-14)
1.5 cups warm water (bathwater temp)
1 teaspoon granulated sugar
2 teaspoons active dry yeast (or instant yeast)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 cups bread flour, AP works too
1.5 cups whole wheat flour
1. In a large mixing bowl, add water, sugar, and yeast. Stir and let it sit for 5 minutes. If using instant yeast, you can eliminate this step and mix everything together at once.
2. Add olive oil, salt, and both flours. Stir together and knead gently in the bowl until the dough forms a smooth ball, adding more flour if you need to keep it from sticking on your hands.
3. Cover the bowl with plastic wrap and let it rise for 2 hours.
4. Preheat the oven to 500°F and divide the dough into 12-15 balls, depending on how big you want your pita rounds. Line a baking sheet with parchment paper
5. On a floured surface, roll out each round until it is 1/4″ thick and place on baking sheet
6. Bake in the oven until they start to puff up, are slightly brown on top, or both.
7. Repeat until you have baked all the pita rounds.
*Adapted from https://www.foodnetwork.com/recipes/whole-wheat-pita-5535087
*Nutrition info is without toppings
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