Monday, June 25, 2012

Greek Pita Pizzas


SP was out of town for work last week, so I took the opportunity to make some things for dinner that I know he wouldn't enjoy. I don't know why, but he isn't a big fan of Greek food. He'll tolerate it every once in awhile, but I knew these Greek Pita Pizzas wouldn't go over well if I made them for him. I, on the other hand, loved them. They combined a few of my favorite things - hummus, tzatziki, olives, feta, tomatoes and tangy Greek-style dressing - into an easy, healthy dinner.

I actually made these a few times while he was away but the first time (the one I photographed) I opted to leave off the mozzarella cheese simply because I didn't feel like opening the package. It was still delicious. Later in the week I ate it for lunch and also served this with one of my new favorite dishes, Mediterranean Couscous for dinner. I couldn't get enough of the flavors and was happy to use up the pocketless pita making these over and over again. Simple, tasty and healthy to boot.

Greek Pita Pizzas
As Seen on Pink Parsley

2 tablespoons olive oil
4 (8-inch) pita breads
1 tablespoon red wine vinegar
Salt and pepper
1 teaspoon 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. Divide the vegetable mixture evenly over the cheese, then sprinkle with the feta. Top each pita with 2 tablespoons of mozzarella.

Cook until the vegetables are softened and the cheese has melted, 6 to 8 minutes. Drizzle with tzatziki sauce and serve.

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2 comments:

  1. Aren't these great? I love seeing how people vary the toppings and make them their own. Yours looks tasty!

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  2. Looks lovely! You know I sympathize with having a non-Greek food eating other half. Mine won't even tolerate it. Drives me batty. ;)

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