Garlic Mushroom Pita Pizza



For the mushrooms:

  • 1/4 cup minced shallots
  • 2 garlic cloves, minced
  • 2 cups mushrooms, loosely packed bite sized pieces*
  • 3 tbsp juice with no added sugar, preferred blackberry**
  • 2 tbsp minced fresh chives
  • pinch sea salt

For the pizza:

  • 2 whole Vegan pitas
  • 5 campari tomatoes or 2 large red tomatoes, sliced
  • 1 yellow pepper, diced
  • 2 green onions, white and green parts sliced


To make the mushrooms:

  1. Begin to heat a large skillet over medium high heat. As the pan heats up***, check the temperature by adding a drop of water. When the water forms into a ball and rolls around the skillet, your skillet is hot enough. Add the shallots and stir continuously until you notice they begin to slightly stick.

  2. Add the mushrooms and garlic, continue to stir until the mushrooms begin to stick.
  3. Quickly add the juice and stir the mushrooms until the skillet is almost dry, about 2-3 minutes.
  4. Sprinkle in the chives and sea salt, remove the skillet from the heat.

To make the pizza:

  1. Preheat the oven to 350°
  2. Layer the tomatoes and peppers on the pita bread.
  3. When the mushrooms are cooked, pile the mixture onto the layer of tomatoes and peppers.
  4. Sprinkle on the green onions and bake in the oven for 10 minutes, until the pita begins to crisp.
  5. Remove from the oven and serve immediately.

Recipe Notes

Any mushrooms will work – shiitake, oyster, baby bellas, etc.

*I used juice in place of wine, however, you can use masala wine or another deep red.

*** It is important to make sure your pan in hot enough. To test on a stainless steel pan, drop a tiny amount of water onto the heated pan. When the water forms a ball and rolls around the pan, your pan is ready for your ingredients.