The first is a bread company called Silver Hills Bakery. This bakery makes wonderful sprouted whole grain breads and bagels. Their products are non-gmo, vegan, dairy-free, and use organic ingredients. To find out more about this Canadian company, click here! I like their breads for sandwiches and toast, not to mention, I find their breads a little lighter in texture so I think this bread will appease even a white bread only person. There is a variety of breads and bagels and you can even get hamburger and hot dog buns too.
I absolutely love their bread toasted with a spoonful (or 2) of my homemade chia seed jam! Below are pictures of my Strawberry and Blueberry Chia Seed Jam and my Blueberry Vanilla Chia Seed Jam by Oh She Glows.
Today I want to share with you my Pita Pizzas. For this recipe I used the Pita Break Multi Grain large pitas, but you could certainly use their One Buns for a snack size pita pizza too. The regular size pita's make a perfect base for a single serve pizza, so if you are pressed for time, or just don't fancy making your own dough, these large pita's have you covered when you want to have homemade personal pizzas. If you are super hungry, 2 will fit the bill!
If I don't have any of my homemade marinara for pizza sauce, I will flavour a cup and a half of pasata with some sautéed minced garlic and some oregano and basil, dried is best, and cook it down till the sauce is thick and mounds on a spoon. If I have some leftover marinara, I usually reduce it a little more too.
My favourite pizza as of late is a veggie pizza. I like to play around with various veggie combinations. Some great choices are:
- sauteed mushrooms
- sauteed onions
- sliced green onion
- sauteed kale
- wilted spinach (excess moisture squeezed out)
- sauteed, diced zucchini
- diced red or yellow bell pepper
- Kalamata olives, sliced
Finally, a little mozzarella cheese, grated or crumbled. If my cheese has been frozen, (I freeze cheese when it goes on sale) I find that it doesn't always grate well so I have opted to crumble it over the pizza. Also, I have been using a lot less cheese in my foods lately because I prefer to eat it as a "sometimes" food.
Ozery Pita Break Whole Grain Pitas (4 per pack)
In a heavy fry pan, saute the mushroom slices in about a teaspoon or so of your favourite oil, over a medium heat. I tend to use olive or grapeseed oil. Once the mushroom slices are golden brown and have released their moisture, remove from the pan and set aside in a bowl or plate. Using the same pan, sautee the kale ribbons over a medium heat with about a teaspoon of oil. Stir regularly and cook the kale until slightly wilted and soft. Set aside in a bowl or plate.
Dice the red peppers and slice the tomatoes.
Preheat your oven to 425° F and make sure your rack is at the halfway mark. Place the 4 pitas on a large baking sheet. Spread about about 2 scant tablespoons of sauce on each pita. Evenly distribute your mushroom slices over the sauce. Then evenly distribute the kale. Sprinkle the red peppers and then the cheese. finally, top with the tomatoes. Place the baking tray in the oven and bake pizzas for about 20 minutes or until the cheese is melted and bubbly.
Remove the pan from the oven. Let stand for a few minutes and then transfer, one at a time, to a cutting board. Using a good 6" chef's knife or pizza wheel, cut the pizza into quarters. Serve with a mixed green salad and your favourite homemade dressing. YUM!