Friday, October 21, 2011

RECIPE: Cashew Pita Pizza

Here goes my first original recipe for this blog!  This "pizza" does not take long to put together.  If you can make your own home made basil pesto sauce ahead of time, that would be best. Buying basil pesto from the store is very high in sodium, so if you are using store bought pesto sauce, please use a very thin layer. Otherwise, you will have a pizza tasting too salty. 

This recipe is for one 
pita pizza using a six inch pita bread, which may be enough for one person depending on other food items eaten in the meal.  However, others may want to consume two. Therefore, just multiply the recipe as needed.

Preheat oven at 415 degrees.


  • 1 Whole wheat pita bread
  • 1 Tbsp of basil pesto sauce (if store bought, use only 1/2 Tbsp)
  • 2 tsp Pepperjack cheese, shredded
  • 1/2 Tbsp Cashews, chopped
  • 1 tsp Onions, chopped
  • 2 tsp Tomatoes, chopped
  • 1 tsp Cilantro, chopped

Place the pita bread on a cookie sheet.  Spread the pesto sauce onto the pita bread.  Sprinkle the pepperjack cheese, cashews, onions, tomatoes, and cilantro on top of the pesto sauce layer.  Bake in the oven for 7 minutes or until cheese has melted.

This would be ideal to be included as part of a recovery meal after a long run.  The pita pizza a good amount of complex carbohydrates and protein.

What has your experience been using other nuts on your home-made pizza?

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