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When you have fresh pita bread on hand—or any other flatbread, for that matter—homemade pizza is just minutes away. Topped with a tasty corn and black bean combo, these Tex-Mex pita pizzas are assembled after the pita crusts have been crisped in the oven so they won’t get soggy.

We’ve kept the topping mild so it will appeal to adults and kids alike, but you can always adjust the heat level with the salsa you choose. To serve, cut each pizza into wedges or place whole on individual plates to be eaten with forks and knives.

pita pizzas

By Darshana Thacker,

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped bell pepper, any color
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 6 6- to 7-inch whole wheat pita rounds
  • 1 cup chopped avocado
  • 1 cup oil-free salsa
  • 2 tablespoons snipped fresh cilantro

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large saucepan, bring ¼ cup of water to a boil. Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans and corn. Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.
  3. Meanwhile, place the pita rounds on the prepared baking sheets. Bake for 10 to 15 minutes or until lightly toasted.
  4. Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro.
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Nina Ferro4 weeks ago
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This was delicious! Crispy pita bread and creamy toppings. We will definitely be making this again.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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