New To Me Products and Pita Veggie Pizzas

I am over the moon! I have discovered 2 new to me brands of "made for me products". I know that much of my blog is about making your own things, but sometimes a busy person needs a little help. When you can find a company that makes its products with the same love you do in your own kitchen and without the use of chemicals, then go for it.  Your tummy will thank you!

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. 

The second brand is the Ozery Pita Break Bakery; another Canadian find. This bakery makes a variety of pita products - some savoury and some sweeter, perfect for breakfast, lunch, dinner and snacks. There are no chemicals, preservatives or additives; when they use all purpose flour, it is the unbleached variety AND they are particular about the quality of all their ingredients. To find out more about this company, click here! 

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
• tomatoes
• Kalamata olives, sliced

When I feel like a little meat on my pizza I cook up my favourite Italian sausage and slice it or dice it finely. The classic pepperoni would work too, but I have been opting to avoid deli meats as of late. 

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. 

Pizza Sauce

1/3 bottle Pasata, a little more than 3/4 of a cup

1 large garlic clove (a heaped teaspoon of garlic granules works too)

1 tbsp dry oregano (not powdered)

1/2 tsp pink Himalayan salt

several grinds of black pepper

Place all ingredients into a small saucepan, stir well to combine. Simmer over a medium heat for 20-30 minutes until the sauce has reduced by about a third and the sauce "mounds" on a spoon. 

This makes enough sauce for 8 pita pizzas, about 2/3 cup.  If you are only making 4 pita pizzas, you can freeze the remainder in a 250 ml jar for another day. 

Ozery Pita Break Whole Grain Pitas (4 per pack)

1/3 cup pizza sauce

1 cup grated mozzarella cheese

4 oz sliced cremini mushrooms

1 cup kale cut crosswise into 1/4" ribbons (stem removed)

1/2 red bell pepper, finely diced

1 1/2 roma tomatoes, sliced thinly OR 8 or so cherry or grape tomatoes, sliced 

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!