These mini pita pizzas from Chef Kate McAloon make great appetizers or are perfect served with soup or salad for a meal. Kids love them too! Use your favorite veggies and toppings. Get creative – your little ones will enjoy making them with you, too.

Sun Dried Tomato Pizzas


*12 Mini pita breads or 4 regular size pitas or 1 pizza shell

Olive oil for brushing or sun-dried tomato oil (from the jar)

Sun Dried Tomato and Herb Spread (you may have some left over from the recipe depending on your pizza size)

Preheat oven to 375 to 400 degrees

For the Pizza Topping

1 ½ Tablespoon olive oil

¾ Cup zucchini (shredded)

½ Cup carrot (grated)

½ Cup bell peppers (julienned or coarsely chopped)

½ Cup onion (cut in thin pieces or coarsely chopped)

2 Tablespoon Italian parsley (finely chopped) (reserve a few leaves for garnish)

2 Tablespoon fresh basil (finely chopped)

3 Tablespoons sun-dried tomatoes (finely chopped) (reserve a few pieces for garnish)

¼ Cup sunflower seeds

¼ Cup pumpkin seeds

½ Teaspoon sea salt (or more to taste)

Freshly ground pepper

Red pepper flakes (optional)

½ Teaspoon fresh thyme leaves

½ Teaspoon fresh oregano

1 Cup cheese (you can use a blend of Mozzarella and Parmesan or your favorites)


In a medium sauté pan heat the oil over medium heat for 1 minute. Add all the ingredients except the cheese and sauté for 2 to 4 minutes stirring occasionally until tender. Remove from heat and set aside.

To Assemble the Pizzas

Set your pitas or pizza shell (already baked) on a baking sheet. Brush the pitas or pizza shell with oil. Spread the Sun Dried Tomato and Herb Spread on them. Be generous with the spread. Divide the veggie mixture evenly between the pitas and top with cheese and a few pieces of finely sliced sun-dried tomato.

At this point you can refrigerate them to bake later or bake immediately for about 8 to 12 minutes depending on the size of your pizzas. Bake until the cheese is golden brown. You can also put them under the broiler for the last minute to brown them. Be careful not to burn! Remove from oven and sprinkle with Italian parsley. There are also great with a little fresh thyme and oregano leaves too.

*You can use sundried tomatoes packed in oil or dried ones. If using dried ones just soak them in warm water to rehydrate before using and drain.

*Mini pita breads are available at Trader Joe’s in white and whole wheat.

Until next time have fun cooking and remember to “Savor Every Morsel of Life”

Xo Chef Kate

*Check out Chef Kate McAloon’s weekly recipes and articles at

Images by Peter Turner