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Campfire Pita Pizza

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Servings: Serves 8

Cook Time: 10 minutes

Prep Time: 15 minutes


1 8 oz can no-salt added tomato sauce
1 teaspoon dried italian seasoning
1 each plum tomato, diced
1 (8oz) pkg whole-wheat or white pita bread (8 pitas)
1 (8oz) pkg 1/3-less-fat shredded mozzarella (about 2 cups)
1 each green bell pepper, halved and thinly sliced (Optional)
1 each (2.25 oz.) can sliced black olives, drained (Optional)
1 pkg sliced mushrooms (Optional)
1/2 cup sliced pepperoni (Optional)


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil.
2. In a medium bowl, combine tomato sauce, Italian seasoning, and diced tomato. Place optional toppings in small bowls with spoons.
3. Cut pitas in half across the middle and open each half to form a pocket. (If pitas are difficult to open, microwave on high for about 5 seconds to make the bread pliable.) Spoon 2 Tbsp. sauce into each half and spread evenly with the back of the spoon across one side. Add 1/4-cup cheese and your choice of optional toppings to each pocket.
4. Gently lay the pockets on the baking sheet sauce side up. Bake until pita is slightly browned and cheese has melted, about 10 minutes. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 250 kcal (12%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 3 g (15%)
Cholesterol 15 mg (5%)
Sodium 550 mg (22%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 5 g (20%)
Protein 15 g (25%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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