Forget delivery! These vibrant pita pizzas are a flavor explosion you can make right at home. We’re piling them high with a savory spiced chickpea spread, sweet and tangy balsamic red cabbage, and creamy goat cheese. The toppings are so generous, you’ll want to grab a fork and knife for this one. It’s the perfect, satisfying weeknight meal that feels a little bit fancy.
Ingredients
• 1½ tablespoons / 22.5 ml olive oil, divided
• 6 cups / 600 g thinly sliced red cabbage
• ¼ cup / 60 ml balsamic vinegar
• 2 tablespoons / 30 ml honey
• 2 teaspoons / 10 ml whole cumin seeds
• 1 large clove garlic, peeled
• ¼ teaspoon / 1.25 ml salt
• 1 15-ounce / 425 g can chickpeas, rinsed and drained, liquid reserved
• ½ teaspoon / 2.5 ml ground black pepper
• 4 tablespoons / 60 ml chopped cilantro, divided
• 6 6-inch / 15-cm pita rounds, preferably not perforated
• 4 ounces / 113 g chilled soft fresh goat cheese, crumbled
Instructions
1. Position an oven rack just below the center. Place a large rimmed baking sheet on the rack and preheat the oven to 450°F / 230°C.2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the red cabbage and toss to coat. Pour in the balsamic vinegar and ¼ cup of water. Bring to a simmer, then cover and cook for 15 minutes, or until the cabbage is just tender. Remove from heat, stir in the honey, and season with additional salt and pepper if desired.3. While the cabbage cooks, toast the whole cumin seeds in a small, dry skillet over medium heat for 3 to 4 minutes, shaking the pan occasionally, until the seeds darken and become very fragrant. Let cool completely, then grind in a spice or coffee grinder.4. To make the chickpea spread, drop the garlic and salt into a running food processor and process until finely chopped. Add 1¼ cups of the chickpeas, ¼ cup of water or reserved chickpea liquid, 1½ teaspoons of the ground cumin, and the black pepper. Blend until you have a coarse purée. Transfer the mixture to a bowl and stir in 3 tablespoons of cilantro.5. Brush the tops of the pitas with the remaining 1½ teaspoons of olive oil. Heat a heavy skillet over high heat. Working one at a time, place a pita oiled-side down in the hot skillet. Cook for about 2 minutes, pressing down with a spatula, until the bottom is crisp. Repeat with all pitas.6. Assemble the pizzas by spreading the chickpea purée evenly on the crisp side of each pita, leaving a ½-inch border. Top each with about ⅓ cup of the balsamic red cabbage, then dot with the crumbled goat cheese. Press the remaining whole chickpeas into the toppings.7. Sprinkle each pizza with a large pinch of the remaining ground cumin. Carefully transfer the pizzas to the preheated baking sheet and bake for 6 to 8 minutes, until the toppings are heated through and the cheese is soft.8. Garnish with the remaining 1 tablespoon of cilantro before serving.
Nutritional Information
• Nutrition Information
• Calories: 369
• Protein: 14 g
• Total Fat: 9 g
• Saturated Fat: 4 g
• Carbohydrates: 58 g
• Cholesterol: 9 mg
• Sodium: 611 mg
• Fiber: 6 g
• Sugar: 13 g
Pro Tips
• Use leftover balsamic cabbage as a delicious topping for sandwiches, grain bowls, or tacos.
• The reserved chickpea liquid, also known as aquafaba, helps create a smoother, creamier purée than plain water.
• If you’re not a fan of goat cheese, crumbled feta or even dollops of ricotta would be excellent substitutes.
• The red cabbage and chickpea purée can be made up to 2 days in advance. Store them in separate airtight containers in the refrigerator for a super-fast assembly.
FAQ
Q: Can I make this pita pizza recipe vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the goat cheese with a plant-based feta or a creamy vegan cheese of your choice. To replace the honey in the balsamic cabbage, use an equal amount of maple syrup or agave nectar.
Q: Is this vegetarian pita pizza a good source of protein
A: Absolutely. This recipe provides a satisfying 14 grams of protein per serving, primarily from the protein-rich chickpea spread and the creamy goat cheese. It’s a great way to enjoy a balanced and filling meatless meal.
Q: How can I meal prep these chickpea pita pizzas
A: This recipe is perfect for meal prep. You can make the balsamic red cabbage and the spiced chickpea spread up to 2 days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, simply assemble the pizzas on the pitas and bake for a delicious meal in under 10 minutes.
Q: What can I use instead of goat cheese
A: If you’re not a fan of goat cheese, crumbled feta cheese is an excellent substitute for a similarly tangy and salty flavor. For a milder, creamier option, try using small dollops of fresh ricotta cheese.
