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.
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