Summertime Pitas

We are officially in the heat of summer, which is the perfect time for some bright and fresh pita-pizzas. This recipe is from Forks Over Knives, and can be modified in so many different ways to fit your favorite flavors! Add a side of Pineapple Pico de Gallo, watermelon, and you have the perfect summer cookout. Let us know what you think!

Tex-Mex Pita Pizza

Have some pita-bread on hand? Try these fresh "pizzas" topped with avocado spread, corn, and black beans for the perfect light-and-airy pizza.
Prep Time 30 minutes
Course Main Course
Cuisine Mexican


  • 8 Whole-Wheat Pita Rounds
  • 1 Cup Onion chopped
  • 1 Cup Bell Pepper chopped
  • 2 Cloves Garlic minced
  • 1/2 tsp Ground Cumin
  • 1 15-Ounce Can Black Beans rinsed and drained
  • 1 Cup Avocado chopped
  • 1 Cup Salsa
  • 2 Tbsp Fresh Cilantro


Bean and Corn Salsa

  • Preheat oven to 350 F. As soon as heated, bake pita on prepared sheet for 15 minutes.
  • In a large pan, boil 1/4 cup water.
  • Add onion, sweet pepper, garlic, and cumin.
  • Cook over medium-low heat for 10 minutes (until onion and pepper are tender).
  • Stir in the beans and corn and cook for 5 minutes.
  • On baked pita, mash avocado, and top with bean mixture. Sprinkle with salsa and cilantro.
Keyword Pizza

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