Tuesday, January 6, 2015

Greek Pita Pizzas

At this time of the year, when it's freezing (-30 on Thursday? Cool) and dark at 4:00 and I am exhausted from getting back into the work routine, quick, easy meals are something to be cherished.  In addition, quick, easy meals that are vegetarian get bonus points.  And extra credit for being both Greek and healthy.  So these Greek pita pizzas get an A+ in my book.

Picture this: whole wheat pitas crisped up in the oven, topped with hummus in lieu of sauce.  Then they're sprinkled with your choice of Greek toppings (I skimped on the red onion but used olives, grape tomatoes and feta).  Then there's mozzarella cheese and a light dressing made from red wine vinegar, fresh oregano and olive oil.  They get baked again to melt everything together beautifully.  The recipe suggests topping them with tzatziki sauce after they bake, but I thought there were already enough flavors going on.  The bright dressing was more than enough - is there anything better than fresh oregano?  Not to mention the salty feta, creamy mozzarella and those bright pops of grape tomatoes.

These pizzas are quick, light, delicious, and totally customizable.  Skip the olives, add the red onion, do the tzatziki, whatever your little Greek-food-loving heart desires.  Just promise you'll make these soon (it takes under 30 minutes!), and eat them for dinner, and then for lunch.  You won't be sorry.


Greek pita pizzas
from Pink Parsley

2 tablespoons olive oil
4 8-inch whole wheat 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 cup shredded mozzarella cheese
1/2 cup crumbled feta
tzatziki sauce for serving


1) Preheat the oven to 475 degrees.  Brush 1 tablespoon of the oil over both sides of the pitas.  Arrange them in a single layer on a baking sheet and bake about 5 minutes, or until lightly golden.

2) 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.

3) Spread 2 tablespoons of the hummus over each pita, leaving a small border.  Sprinkle 2 tablespoons of the mozzarella on each pita.  Divide the vegetable mixture evenly over the cheese, then sprinkle with feta.

4) 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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