IC Friendly Roasted Red Pepper Pita Pizzas

August 2, 2012

A great alternative to missing out on pizza night! Or, cut pizzas into eighths and serve as an appetizer. It also makes a yummy alternative to bruschetta topping —  make the recipe on sliced french bread (instead of pita) and broil as stated.

Makes 4 servings 
30 minutes or less


  • 1 cup jarred roasted red peppers, rinsed and drained (2 large peppers), plus more for garnishing pizzas if desired
  • 6 oil-packed sun-dried tomatoes, draining plus 1 tbsp oil 2 6.5″ whole wheat pita rounds, split apart to make 4 thin rounds
  • Dried oregano, for spinkling
  • 2 tsp olive or basil pesto
  • 1/4 lb. (1 ball) fresh mozzarella cheese, drained and thinly sliced
  • 16 small fresh basil leaves
  • Remember, each ingredient on the list is optional based on personal tolerance with the IC diet. Please adjust as necessary for yourself.


  1. Preheat oven to broil. Puree red peppers and sun-dried tomatoes and their oil in food processor 1 to 2 minutes, or until smooth.
  2. Place pita rounds on baking sheet. Spread 1/4 cup red pepper sauce on cut side of each pita. Sprinkle with oregano, then top with mozzarella and pesto, garnish with sliced peppers if desired.
  3. broil 3 to 5 minutes, or until cheese is melted and bubbly. Scatter basil leaves over pizzas and serve.

Nutrition per pizza: 193 cal, 11g fat (4g sat fat), 18g carbs, 3g fiber, 313 mg sodium, 2g sugars, 22mg cholesterol.

Thanks to an IC friend, Brenda for sending this recipe along to share.

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