Community Pick
Greek Pita Pizza
"No pepperoni here! But lots of Greek flavor with garlic, feta, and kalamata olives. One of these makes a nice meatless lunch (or two if you have a big appetite). Submitted for Ready Set Cook Summer 2005."
photo by Derf2440
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
3 pitas
ingredients
- 3 pita bread (6 inch size)
-
Pita Filling
- 2⁄3 cup feta cheese, crumbled
- 2 garlic cloves, minced
- 1⁄3 cup tomato paste (or tinned crushed tomatoes)
- 1 teaspoon oregano
- 1⁄8 teaspoon black pepper
-
Pita Topping
- 1⁄3 cup tomato paste (or tinned crushed tomatoes)
- 1 1⁄2 teaspoons oregano
- 3 tablespoons red onions, finely diced
- 6 kalamata olives, pitted and diced
- 1 cup green bell pepper, diced small
- 1⁄2 cup feta cheese, crumbled
- 3 tablespoons parmesan cheese, grated
directions
- Preheat oven to 350F and spray a large baking sheet lightly with cooking spray.
- Carefully slice one edge of each pita and open to form a pocket.
- Mix the pita filling ingredients and place in the pockets (about two tablespoons per pocket, and yes, it should be quite thick), spreading it as thin as it will go over the bottom of the pocket to about an inch from the edge.
- Place the pitas on a baking sheet and spread top evenly with tomato paste, sprinkle with the oregano then top with the remaining pita toppings ending with the parmesan.
- Bake for 15 minutes or until hot and the green pepper is done.
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Reviews
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These were very easy to prepare although I had to leave out the feta and olives because I realized too late that we didn't have any! Next time I make these I'll have to make it as written, because while my version was pretty good, it wasn't anything special. Also, I'd suggest a lighter sauce than tomato paste -- maybe an oregano pizza sauce or something -- as it was a bit strong. -
I added some thin slices of fresh tomato, Feta cheese, finely chopped onion and black olives on top and left out the green peppers. Deeelicious! -
It was a great appetizer. I added some artichokes in brine. The pita turned nice and crisp. I used low fat feta. The cheeses did not seem to melt as well and so some of the topping kept falling off. -
Wonderful! Easy to put together, lots of possibilities - I had just a bit of cooked chicken and some zucchini I wanted to use, so I added them on and it was terrific. Putting a bit of filling in the pocket first added a flavor boost without making the pizza feel overloaded. Thanks for sharing!
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Great while hot! Thank you for this recipe!
see 15 more reviews
Tweaks
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This is scrumteous! I would like two if I were having it on it's own but I must confess I had a chorizo on the side. The combination of flavors is wonderful. I can see using salsa instead of tomato paste just for an extra flavor boost.I baked it on a pizza metal baking tray (the one with holes all over it). I cut the recipe back to 1 pita no problem. Ideal as a lunch or dinner dish. Easy to put together. Thanks whom ever you are - I really enjoyed it
RECIPE SUBMITTED BY
_Pixie_
Canada
This is me on the beach (at sunrise) from a southern vacation a few years ago. After loosing more than 50 pounds I am not so shy about bathing suits, beaches or pools as I used to be.
