Family Pita Pizza Night

Build four sourdough pita pizzas with grass-fed mozzarella, mushrooms and the customer’s choice of beef, pork or no meat.

Serves: 4  ·  Total time: 30 min

From Iron & Acre

• 4 FlaRa Sourdough Pitas
• 1 package Grass-Fed Mozzarella (8 oz)
• 1 package Gourmet Mushrooms (8 oz)
• 1 lb Grass-Fed Ground Beef or Pasture-Raised Ground Pork from the selected 2 lb package, or no meat
• Microgreens or Chef’s Herb Bundle (optional)

From your pantry

• Pizza sauce
• Olive oil
• Kosher salt
• Black pepper

Method

1. Heat the oven to 425°F. If using beef or pork, cook it in a skillet until it reaches 160°F, then season and set it aside.
2. Sauté the mushrooms in the same skillet until browned.
3. Spread pizza sauce over the four pitas. Add mozzarella, mushrooms and any selected meat.
4. Bake on a sheet pan until the pita edges are crisp and the cheese bubbles, about 8 to 10 minutes.
5. Finish with selected microgreens or chopped fresh herbs after baking.

Storage and reheating

Refrigerate leftover pita pizzas within 2 hours. Use within 3 to 4 days and reheat to 165°F.

Food-safety note: Cook ground beef or pork to 160°F. Refrigerate leftovers within 2 hours and reheat to 165°F.

Shop the ingredients

• FlaRa Sourdough Pita (4 Pack) — FlaRa Bakery
• Grass-Fed Mozzarella (8oz) — Iron & Acre
• Gourmet Mushrooms (8 oz) — Iron & Acre
• Grass Fed Ground Beef Bundle (2 lbs) — Iron & Acre
• Pasture-Raised Heritage Ground Pork (2LB) — Bennett Farms
• MicroGreens (Rotational) 1oz — Iron & Acre
• Chef’s Herb Bundle — Living Roots Farm

Make This Meal