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Pizza Cheese

This healthy recipe comes from NDSU Extension Service.


  • 1 pound mozzarella cheese, shredded
  • 3/4 cup tomato sauce, preferably homemade
  • 1 tablespoon olive oil
  • 2 teaspoons fennel seed, crushed
  • 1/2 teaspoon dried oregano leaves, crumbled
  • 1/4 teaspoon each of dried rosemary, thyme and sweet basil
  • salt, black pepper and red pepper flakes to taste
  • 1/2 cup each finely chopped black olives and green pepper
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 6 pieces of pita bread


In bowl large enough to hold all ingredients, mix together everything except cheese and pita
bread; when well blended, add cheese and mix again. Chill several hours or overnight to marry
flavors. When ready to use, let cheese mixture sit at room temperature for a few minutes to
make spreading easier. If using pita bread that's not totally flat, place bread convex side up on
baking sheet and gently press down, being careful not to tear pitas. Spread cheese mixture on
top of bread, 1/4-inch thick to within about 1 inches from edge. Bake in 350 F oven for 10 to
15 minutes, then broil until cheese bubbles and is nicely browned. Let pitas cool slightly, cut
each into six wedges and serve immediately.

Makes 36 pizza wedges.

Filed under: main dishes, bake, grains
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