Comida Kraft
Recipe Box

Easy Savory Pizzas

Prep Time
5
min.
Total Time
19
min.
Servings

4 servings

For a unique take on pizza, this easy recipe uses pita bread, tangy MIRACLE WHIP Dressing, shredded mozzarella, red onion and green pepper.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Place pitas on baking sheet; spread with dressing.
  • Top with remaining ingredients.
  • Bake 12 to 14 min. or until cheese is melted.

Substitute

Substitute 6-inch flour tortillas for the pita breads.

Substitute

Substitute a red pepper for the green pepper.

Variation

Cut prepared pizzas into wedges and serve as appetizers.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 300
Total fat 10g
Saturated fat 4g
Cholesterol 20mg
Sodium 650mg
Carbohydrate 40g
Dietary fiber 2g
Sugars 3g
Protein 13g
% Daily Value
Vitamin A 15 %DV
Vitamin C 30 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I was mostly interested to see how the miracle whip would taste as I've had delicious pizzas without... I was mostly interested to see how the miracle whip would taste as I've had delicious pizzas without tomato sauce. I would use miracle whip again on the pizza but replace the pita with french bread or regular pizzy crust. Pita bread dried out too quickly in baking.
Date published: 2006-02-10
Rated 4 out of 5 by from I have a son who cannot have tomatos in any form and this pizza was like heaven to him. I have a son who cannot have tomatos in any form and this pizza was like heaven to him. It was delicious and we will be making it quite often...Thank You !
Date published: 2003-06-12
Rated 3 out of 5 by from It was good for a fast pizza! It was good for a fast pizza!!
Date published: 2002-05-29
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