Anti-Inflammatory Green Pesto & Pineapple Pita Pizza

Packed with nutrient-dense ingredients, this colorful pita pizza turns a classic comfort food into a powerhouse for reducing systemic inflammation. A homemade green pesto made with walnuts, almonds, pumpkin seeds, and leafy greens delivers a rich supply of heart-healthy omega-3s, magnesium, and protective antioxidants. Topped with crisp zucchini, tangy Kalamata olives, and sweet pineapple, it offers a perfect balance of dietary fiber and digestive enzymes to support gut health while keeping glycemic spikes low. Crisp, easy to make, and deeply satisfying, it is an effortless way to enjoy a delicious, functional meal at home.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400°F (200°C) or line an air fryer basket with parchment paper.

Step 2

In a food processor, blend the basil, spinach, arugula, walnuts, almonds, pumpkin seeds, garlic, olive oil, lemon juice, salt, and pepper until a thick, rustic green pesto forms.

Step 3

Place the 2 whole grain pitas on a baking sheet and bake for 2–3 minutes until lightly crisp on the bottom.

Step 4

Spread half of the pesto evenly over each pita. Sprinkle half of the light Mexican cheese over the pesto on both pitas.

Step 5

Top with sliced zucchini, red onion, pineapple cubes, and Kalamata olives.

Step 6

Bake for 7–8 minutes until the cheese is melted and the edges of the pita are golden brown and crispy.

Step 7

Drizzle with hot pepper sauce before slicing and serving hot!