kelly's ambitious kitchen.

taking a foodie chance, one recipe at a time!

  • home.
  • recipe index.
  • about.
    • the kelly’s ambitious kitchen lowdown.
    • the icon lowdown.
  • sunday byte.
    • what is the sunday byte?
    • the archives.
  • kellys kraft korner.

pizza bianca with brussels + broccoli

September 7, 2016 by kelly

have you ever made a pizza atop a pita?

well, if you have not, let me tell you. .

pitza-bianca-truffle-oil-serves-as-the-base-for-this-crisp-pizza-made-atop-a-pita-brussels-sprouts-and-broccoli-will-be-your-new-fav-toppings

IT’S GOING TO CHANGE YOUR CARB-LOVING LIFE!

upon moving to wichita, johns pita was one of the first local loves i encountered. the lovely family-owned wichita-based bakery delivers fresh pitas to our local whole foods a few times a week, and there is not a week that goes by that i don’t get my hands on a new pack.

they’re fluffy, they’re quite large + and only come in at 110 calories per round. basically, they’re legit pitas + they complete me.

pitza-bianca-truffle-oil-serves-as-the-base-for-this-crisp-pizza-made-atop-a-pita-brussels-sprouts-and-broccoli-will-be-your-new-go-to-toppings

also, please note that johns doesn’t pay me to spread these love letters about them. i’m really just that jazzed and suggest for all you non-wichitans that you find a local pita bakery by you so that you can experience first-hand the love affair of fresh pitas.

alright. let’s move on to one of my favorite ways to honor the aforementioned pitas.

pitza-bianca-truffle-oil-serves-as-the-base-for-this-crisp-pizza-made-atop-a-pita-brussels-sprouts-and-broccoli-will-be-your-new-go-to-toppings

PIZZA.

err..

PIT-ZA!

get it!?!!

i know we all have our picture of pizza perfection + one day we can all sit kumbaya-style and hash it out. but for now, i will tell you that i dig a thin crust pizza. like i want my pizza atop a cracker to achieve pure pizza bliss.

enter: the pita.

when pita is baked it turns into a chip, y’all. a chip is essentially a cracker. . so basically pizza made atop a pita is the answer to my thin + crispy prayers.

pitza-bianca-truffle-oil-serves-as-the-base-for-this-crisp-pizza-made-atop-a-pita-brussels-sprouts-and-broccoli-will-be-new-pizza-favs

now that we have the reason all figured out, let’s talk toppings.

where to start, amiright?

while i always encourage creativity and do promise you that many more of my pit-za spins will grace KAK in the future, i think starting with a white pizza is a fabulous starting point. let’s do an ingredient breakdown:

pitza-bianca-truffle-oil-serves-as-the-base-for-this-crisp-pizza-made-atop-a-pita-brussels-sprouts-and-broccoli-will-be-new-favorite-pizza-toppings

truffle oil. because hipsters.

ricotta is the real deal + it is always invited to my pizza party.

goat cheese might sound scary, but it’s flavor totally fades + it basically just adds creamy decadence.

parmesan is loved by all. i mean it’s grated version lives in a shaker inside all pizza parlors.

pine nuts. if you have a negative opinion about any nut, well then we cannot be friends.

shallots basically turn into caramelized onion gold. long live the shallot!

and lastly, brussels sprouts + broccoli deserve some street cred and by golly, i’m on a mission to give them some!

pitza-bianca-truffle-oil-serves-as-the-base-for-this-crisp-pizza-made-atop-a-pita-brussels-sprouts-and-broccoli-will-be-new-favorite-pizza-toppings

once all of those delightful ingredients meet + hang out atop your pita, you bake it to crisp perfection + enjoy every last piece all to yourself. . because you made it on a pita! and the whole shebang is only 385 cals!

guys, if that is not a foodie love story, i don’t know what is! happy day!


pizza bianca with brussels + broccoli
 
Save Print
Cook time
15 mins
Total time
15 mins
 
Serves: 2-4 servings
Ingredients
  • 2 pitas
  • 1 bunch of broccolini, cut into florets
  • 6 brussels sprouts, tough ends removed + shredded
  • 1 shallot, sliced
  • 2 tablespoons truffle oil
  • 1 cup whole-milk ricotta cheese
  • 2oz goat cheese
  • ½ cup grated parmesan cheese
  • pine nuts, for garnish
  • pinch of red pepper flakes, to taste
  • freshly ground pepper + kosher salt, to taste
Instructions
  1. preheat your oven to 350º.
  2. next, prep your veggies to be sauteed. {using a food processor makes prepping the brussels + shallots much easier!}
  3. in a medium skillet over medium heat, add 1 tablespoon of oil. then the shallot, brussels + broccolini florets. add a splash of water + cover to let the veggies soften.
  4. while that cooks, combine your cheese base. {use the same food processor for ease!}
  5. lay out your pitas + spread remaining tablespoon of oil over each - reaching to the edges.
  6. spread your veggies onto the pita, covering evenly.
  7. dollop your cheese mixture all over the pita + sprinkle with pine nuts and seasonings, to taste.
  8. bake until golden. {about 10 minutes}
  9. enjoy while warm!
3.2.2925

 


cooktip

repeat after me: PIZZA STONE

it makes all the difference in obtaining that crispy cracker crust we chatted about. be sure to heat it IN the oven while it preheats!

Symbols-Add

for a protein boost – bacon or pancetta would live beautifully among this mix.

tiny one

1 pita per person is a great way to look at this recipe. . simply cut the veggies down to top what you need. i would suggest to make the full cheese spread recipe + store in the fridge for another use!

swap

broccoli + brussels just not something you can stand behind? this pit-za would also lend well to greens like spinach or asparagus! as usual, pizza is perfect for creating your own – but trust me + stick with the cheese spread + the truffle oil

cal arrow

choose a smaller pita or skim-ricotta for a cal drop!

tiny lightbulb

cut the pieces into rectangles + serve as an appetizer at your next get together! it’s light + perfect for sharing.

snapchat-128

watch the whole recipe come together! ↓

these might tickle your fancy as well! ↓

thai chicken naan pizza broccoli cheese bites roasted broccoli-stuffed shells honeycrisp, bacon + brussels sprouts salad with lemon vinaigrette

Filed Under: pizza

« garlic noodle stir fry
piri piri potato + chicken lettuce wraps »

Comments

  1. laura pekich says

    September 7, 2016 at 12:23 pm

    this looks delish!!! love brussel sprouts and broccoli!!! can’t wait to make this!!! 5 stars!!!!

hi! welcome!

i have tiny hands + tomatoes creep me out.

follow along as i take a foodie chance, one recipe at a time!
read more about me + my site! →

  • 
  • 
  • 
  • 
  • 

want to see each recipe step-by-step before they’re posted? ↓

Snapchat

Follow KellysAmbitiousKitchen on Snapchat!

s u b s c r i b e!

subscribe + you'll receive new posts straight to your inbox!

as seen in . . .

let’s connect!

join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!
learn more →

  • 
  • 
  • 
  • 

Copyright © 2018 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress