I also loved that this recipe was fast (although there is a little chopping involved) and flexible. I followed the basic steps below although I cut our pitas in half so I could maximize the toppings to pita ratio and forgot to toss the vegetables in the red wine vinegar. I also omitted some things I didn't have on hand like the red onion and fresh oregano (I do use a light sprinkle of dried oregano instead) and added in things like bell pepper and fresh spinach. Finally, I didn't have hummus one of the times I made this so I used a chickpea spread recipe instead that doesn't call for tahini.
Enjoy this for a fast, flexible twist on pizza and stuffed pita sandwiches. I served this once with a Greek salad but I think I liked having a regular leafy salad with it even better for a change in texture.
Taken from: Pink Parsley
- 2 Tbs olive oil
- 4 (8-inch) pita breads (I only used 2 but halved them widthwise)
- 1 Tbs red wine vinegar
- salt and pepper
- 1 tsp chopped fresh oregano (I used a light sprinkle of dried oregano instead)
- 1/2 small red onion, halved and sliced thin (I omitted)
- 1 bell pepper, chopped (optional)
- 2 handfuls of washed baby spinach, chopped (optional)
- 1/2 cup pitted kalamata olives, chopped
- 3/4 cup halved grape tomatoes (I used chopped tomatoes instead)
- 1/2 cup hummus (hummus tastes great but in a pinch, I used this chickpea spread recipe that doesn't call for tahini)
- 1/2 cup 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 3-5 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, tomatoes and any other vegetables.
- Spread approximately 2 tablespoons of the hummus over each pita, leaving a small border. Sprinkle 2 tablespoons of mozzarella on each pita, Divide the vegetable mixture evenly over the cheese, then sprinkle with the feta.
- Cook until the vegetables are softened and the cheese has melted, 6 to 8 minutes (I like to broil the last minute or two to make sure it is nice and melty). Drizzle with tzatziki sauce and serve.