Greek pita pizzas

Greek pita pizzas

As much as we love pizzas made with homemade dough, there are times when we want pizza but don’t fancy making dough from scratch. So over the years we’ve experimented with a variety of bread bases as alternatives to dough such as flat-breads, baguette, English muffins and even Indian naan bread. But one of the best instant pizza crusts we’ve used is pita bread. It’s a staple of many Mediterranean meals; from pita bread sandwiches to homemade pita chips served with dips and spreads. So using traditional Greek pita bread instead of the usual pizza base provides the perfect canvas for these Greek-inspired pita pizzas.

In this recipe, whole grain pita breads are spread with tomato paste and topped with a mix of simple Greek ingredients: sweet red peppers, red onion, Kalamata olives, oregano, garlic, and crumbled feta (which browns beautifully in the hot oven).

These Greek Pita Pizzas make a deliciously healthy lunch or dinner. You can serve them with a side salad for a more satisfying meal, and they make great festive food served with a wine or cold beer.

Greek pita pizzas
Serves 4
Whole grain pita bread pizzas topped with sweet red peppers, red onion, Kalamata olives, oregano, garlic, and crumbled feta.
4 x 4-inch whole grain pita breads
3 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
1 garlic clove — minced
¼ teaspoon freshly ground black pepper
1 teaspoon oregano
1 red pepper — diced
¼ red onion — finely diced
10 Kalamata olives — pitted and halved
4 oz (110g) feta cheese — crumbled
1 tablespoon finely chopped fresh flat-leaf parsley
1 lemon wedge
PREHEAT the oven to 450°F (230°C). IN a small bowl, mix together the tomato paste, olive oil, garlic, pepper and oregano. SPREAD a thin layer of the tomato paste mix evenly over each pita bread. ARRANGE the red pepper, red onion, and Kalamata olives evenly over the pita breads. TOP with the crumbled feta. PLACE the pita pizzas on a baking tray and cook for 10 minutes. SPRINKLE each pizza evenly with parsley and a little drizzle of lemon juice. CUT each pita in half to serve.

Variations: You can use green pepper instead of red; add anchovies, tuna, shrimp, or shredded rotisserie chicken; spread hummus over the pita breads instead of tomato paste; add canned or jarred artichoke hearts or baby spinach leaves.