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Pizza Salad Pita Pockets

Pizza Salad Pita Pockets
Pizza Salad Pita Pockets
This healthy recipe comes from NDSU Extension Service.


3 6-inch whole-wheat pitas

6 leaves romaine lettuce

8 cherry tomatoes, halved (or use chopped tomatoes)

1/2 c. chopped red onion

1 c. sliced mushrooms

1 13.75-ounce can artichoke hearts, packed in water, drained and quartered

1 ounce pepperoni slices, cut in half

1/2 c. pizza sauce

1/4 c. grated low-fat mozzarella cheese

3 Tbsp. red wine vinegar

1/4 tsp. garlic powder


In a medium mixing bowl, stir together the tomatoes, onion, mushrooms, artichoke hearts, pepperoni, pizza sauce, cheese, vinegar and garlic powder. Warm in a microwave oven for about one minute. Cut each pita in half and warm in a microwave about 30 seconds. Stuff each pita with a lettuce leaf and add one-third of the pizza salad. Serve immediately.

Makes three servings.

Per Serving: about 370 calories, 8 grams (g) of fat, 60 g of carbohydrate and 13 g of fiber.

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