Mexican Style Personal Pizza

Overview:

I'M DONE. IT'S OVER. 

To be specific, I am done with finals for this quarter and my sophomore year of college! Cheers to a long and fun summer ahead!

But with that aside, I have for you today a Mexican-inspired pizza recipe. Now, this is by no means authentic but it sure is delicious! It is also super easy and is great if you are in the need of a quick meal.

As you can probably tell, this pizza is not made with traditional pizza dough but with whole-wheat pita bread instead. I usually opt for whole-wheat versions of breads over white ones for the fiber content. Read more about these differences here. You can easily find pita bread now in popular grocery stores and I feel that it is a very versatile bread--a staple in a healthy diet.

This recipe is versatile itself--feel free to omit the sausage to make it vegan or use gluten-free pita if you have such dietary needs.

This recipe serves 1 comfortably or 2 as a side.

Ingredients:

1 whole wheat pita round

1/2-1 fully cooked turkey sausage (I used a whole one)*

1-2 oz. of Mexican Blend organic shredded cheese

1-2 oz. organic guacamole**

2 tbsp Pico de Gallo salsa (not pictured; I used mild)

1/2 tsp garlic powder

1/2 tsp black pepper 

(Ignore the olive oil in the picture, LOL.)

Directions:

1. Preheat your oven to 450 degrees.

2. Spread the guacamole to cover the surface of the pita round. This will be your pizza sauce. You may want to leave the edges clean for a "crust" if you prefer.

3. Sprinkle your Mexican cheese over the pita round, evenly distributing it.

4. Slice up your turkey sausage into 1/4 inch slices, then cut those slices in half for half-moon shapes.

5. Place the turkey sausage on top of the pita round evenly.

6. Add your pico de gallo to the pita round.

7. Season with garlic powder and black pepper.

8. Place the round into the oven for 10-12 minutes, or until the crust is crispy and the cheese is melted.

9. Wait a bit for the pizza to cool before cutting it into four slices. Enjoy!

Notes:

*This ingredient isn't really Mexican per se, but I just had this kind of meat lying around. I think that carne asada or ground beef/turkey would be even better!

** You just need as much to cover the surface of the pita bread. I just eyeballed this amount.