If you’re thinking this is nothing more than a boring pita pizza, think again. There is more than meets the eye here. Don’t get me wrong, this pita pizza is definitely still a perfect answer for a healthy dinner on a busy weeknight, but the Mediterranean spin elevates it above the jarred sauce and pre-shredded cheese high school/college staple.
This is especially easily made if you opt for store-bought pita and hummus. However, you can still make the components from scratch and have them ready the night before so it’s still super quick to assemble when you want it. I used my favorite wheat pita bread, classic hummus, and the tzatziki I love so dearly. This meal was a home run with all four of us. Glad I froze some pita so we can enjoy it again soon!
Yield: 4 servings
2 tbsp. olive oil, plus more for brushing
4 (8-inch) pita
1 tbsp. red wine vinegar
Salt and pepper
1 tsp. chopped fresh oregano (or ½ tsp. dried)
½ small red onion, halved and sliced thin
½ cup pitted kalamata olives, chopped (or sliced black olives)
¾ cup grape tomatoes, halved
½ cup hummus
½ cup shredded mozzarella cheese
½ cup crumbled feta
Tzatziki sauce, for serving
Preheat the oven to 475˚ F. Lightly brush both sides of the pita with olive oil. Arrange the pita on a baking sheet and bake 5 minutes or until light golden.
Meanwhile, in a medium bowl, combine the vinegar with 2 tablespoons of the oil and the oregano. Season with salt and pepper, and whisk to blend. Add the onion, olives and tomatoes to the bowl and toss to coat with the dressing.
Spread about 2 tablespoons of the hummus over each pita. Sprinkle the mozzarella over the pita, dividing it evenly between the four. Layer each with a quarter of the vegetable mixture. Top with the crumbled feta. Bake once more until the vegetables have softened and the cheese has melted, about 6-8 minutes. Top as desired with tzatziki sauce and serve immediately.