I love pita pizzas for dinner. You can pretty much chop up everything you have left over in the fridge and throw it on a pita, bake in the oven, and voila! A customized pizza - one that will be different every time!
This is a great recipe from Chatelaine that uses staples most people have on hand already. I don't cook up the onions, I chop them and use them raw, and I usually use red onions. I often swap out the veggies too. No broccoli? No sweet peppers? No problem - use whatever you have. We've thrown on cauliflower, spinach, spicy salami - you name it, we've used it, so anything goes.
Enjoy!
This is a great recipe from Chatelaine that uses staples most people have on hand already. I don't cook up the onions, I chop them and use them raw, and I usually use red onions. I often swap out the veggies too. No broccoli? No sweet peppers? No problem - use whatever you have. We've thrown on cauliflower, spinach, spicy salami - you name it, we've used it, so anything goes.
Enjoy!
Pita Pizza
With Hummus And Mint
1 T EVOO
1 sweet
onion sliced
1 c plain
hummus
4 whole
wheat pitas
2 tomatoes,
thinly sliced
¼ tsp chili
flakes
1 sweet
pepper sliced
2 c broccoli
florets
1 c crumbled
feta
¼ c fresh
mint
Preheat oven
to 425. Line 2 large baking sheets with
parchment or foil. Heat a frying pan
over medium, add oil, then onion. Cook
until slightly softened, 5 minutes.
Spread hummus on pitas, right to the edges. Top with tomato slices, then sprinkle with
chili flakes. Top with pepper slices,
broccoli, and cooked onion. Sprinkle with
feta. Bake 12-15 minutes. Sprinkle with mint and serve.
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