These pita pizzas meet both requirements. And I loved them so much that I had them for lunch the next two days as well. You start with a pita - whole wheat if you're feeling healthy - and crisp them up shortly in the oven. Hummus acts as the sauce, then you can play with the toppings and add whatever you see fit. I did a combination of cherry tomatoes, onion, and kalamata olives. Spinkle with some mozzarella and feta, then the pizzas get another brief stint in the oven to heat everything up and melt the cheese. And then the grand finale: drizzle the whole thing with tzatziki. Mmmmm tzatziki sauce.
Greek Pita Pizzas
inspired by America's Test Kitchen, The Best Simple Recipes
- 2 Tbs olive oil
- 4 (8-inch) pita breads
- 1 Tbs red wine vinegar
- salt and pepper
- 1 tsp chopped fresh oregano
- 1/2 small red onion, halved and sliced thin
- 1/2 cup pitted kalamata olives, chopped
- 3/4 cup halved grape tomatoes
- 1/2 cup hummus
- 1/2 shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- tzatziki sauce, for serving
Preheat the oven to 475 degrees. Brush 1 tablespoon of the oil over both sides of pitas. Arrange them in a single layer on a baking sheet and bake about 5 minutes, or until lightly golden.
Meanwhile, combine the remaining oil, vinegar, and oregano in a medium bowl. Season with salt and pepper and whisk to combine. Toss with the olives, onions, and tomatoes.
Spread 2 tablespoons of the hummus over each pita, leaving a small border. Sprinkle 2 tablespoons of mozzarella on each pita, Divide the vegetable mixture evenly over the cheese, then sprinkle with the feta.
Cook until the vegetables are softened and the cheese has melted, 6 to 8 minutes. Drizzle with tzatziki sauce and serve.