YAY for pizza – my favorite food to blog about! This Whole Wheat Summer Veggie Parmesan Pizza comes to you courtesy of Aldi Week, which is an entire week of Aldi-inspired recipes. This quick recipe is super easy to make. And because it’s pizza, you can customize it any way you like!
You don’t need an Aldi near you to make this recipe – you can find all if the ingredients at your local grocery store. If you do have an Aldi’s, I think you’ll love this series of Aldi recipes. You can find them all in one place here. I’ve compiled 7 recipes using ingredients from Aldi’s. At the end of the week, I’ll also share a printable meal plan and printable grocery with all of the recipes.
I’ve also done a Trader Joe’s Week for you – so be sure to take a lot at that if you have a TJs in your neck of the woods!
What’s to Love About This Whole Wheat Summer Veggie Parmesan Pizza
I love, love, love pizzas. Some of my favorite pizzas are this Grape & Walnut Pizza, this Strawberry Feta Pizza, and this BBQ Pulled Pork version. This pizza is similar in that I use a whole wheat pita as the crust. But what’s different is that some of my favorite summer veggies, tomatoes and zucchinis, are the real stars! This Whole Wheat Summer Veggie Parmesan Pizza is bursting with summer goodness.
Some other summer veggies that would work well would be shallots and peppers (use your favorites).
How to Use Whole Wheat Pita Bread as Pizza Crust
If you want to make pizza crust from scratch, here is a really easy recipe. You could also buy pre-cooked pizza shells. But I love using whole wheat pita bread for my pizzas, and here’s why:
- They’re the perfect single serving size
- They’re 21 Day Fix compliant and also lower in points than a traditional pita bread or regular pizza crust
- Whole grains are usually the healthier choice
- You can freeze up any pita breads you don’t use…I have several in my freezer and pull them out to make a quick pizza for lunch all the time!
Here’s another great recipe using pita bread as the pizza crust – this Apple Goat Cheese Pita Pizza is another one to add to your meal plan!
Does whole wheat pizza freeze well?
While you definitely could freeze this pizza after it’s cooked, I wouldn’t. You can freeze the pita breads, like I mentioned above. But tomato, zucchini and corn all have a lot of moisture, which means they don’t thaw nicely. They’ll get mushy. So I would probably plan on eating this all at once, or sticking leftovers in the fridge to eat within the next couple of days.
Can I add more cheese to this pizza?
In my humble opinion, the answer to the question, “can I add more cheese?” is always going to be a big fat YES. However, you also don’t need a ton of cheese on this pizza. The real star is the veggies! I also add a little drizzle of balsamic vinaigrette before I eat it, which kicks the flavor up a bit, too. The parmesan is a great option for this pizza because parm goes really with zucchini, tomatoes, and corn – and it also has a strong flavor so it doesn’t get lost.
I kept the total cheese on each pizza to 1/3 cup to keep it 21 Day Fix and WW-friendly. But you. do. you.
{alternately, you could use ricotta on the bottom of this pizza, add the veggies, and then top with parm…yum}
What protein would go well with this pizza?
Want to add some meat to this pizza? Leftover chicken, ground beef, or even thinly sliced steak would be great options.
The total cost of this recipe was right around $8. That includes the cheese, of which we barely used any (you’ll have lots of parmesan and mozzarella left over!). That price assumes you have salt, pepper, and olive oil already.
Whole Wheat Summer Veggie Parmesan Pizza
Ingredients
- 4 whole wheat pita
- 1 1/2 tbsps extra virgin olive oil
- 1 zucchini thinly sliced
- 1/2 red onion thinly sliced
- 1 tomato thinly sliced
- 1/2 c frozen corn
- 2/3 c low-fat mozzarella grated
- 2/3 c parmesan cheese grated
- salt and pepper to taste
Optional Topping
- balsamic vinaigrette
Instructions
- Turn oven on to 425F.
- In a small bowl, mix olive oil, salt, and pepper.
- With a pastry brush (or your fingers) paint a thin layer of the olive oil mixture onto each pita bread.
- Evenly divide the mozzarella cheese between the four pitas. Top with zucchini, tomato, and onions. Using the pastry brush, wipe the remaining olive oil mixture over the veggies on each pita bread. It doesn't take much, just a thin coat.
- Top each pita with parmesan, evenly divided between the four pizzas.
- Sprinkle the corn over the pizzas, dividing it evenly.
- Bake for 6-8 minutes, or until parmesan is melted and starting to brown just a little bit.
- Let pizza cool before cutting. If you'd like, drizzle with balsamic vinaigrette at this time.
- Enjoy!
Notes
Nutrition
Here are the other Aldi Week recipes:
