When I saw this recipe on Annie’s Eats I knew I would love it. Not only was I right, but I have made it a bunch of times since first trying it. I always have the ingredients on hand and it’s a super quick meal. I love serving it alongside a big salad.
My kids haven’t quite warmed up to hummus on pizza yet and my husband likes it but not as much as me. So now when I make pizza pitas, I include a variety and a few Greek ones. I skipped the olives and chopped the tomatoes I had on hand (beefsteak). You have to try it!
Does anyone make something like this?
- 2 Tbsp oil (more for brushing)
- 4, 8-inch whole-wheat pitas
- 1 Tbsp red wine vinegar
- 1 tsp. fresh chopped oregano (or ½ tsp dried)
- ½ small red onion sliced thin
- ½ cup pitted kalamata olives, chopped (or sliced black olives)
- ¾ cup grape tomatoes, halved (or other chopped)
- ½ cup hummus
- ½ cup shredded mozzarella cheese
- ½ cup crumbled feta
- Tzatziki sauce (optional)
- Preheat oven to 475˚F and brush both sides of the pita with a little olive oil. Arrange the pita on a baking sheet and bake 5 minutes or until lightly golden.
- While the pitas are cooking, combine the vinegar with 2 Tbsp of oil and oregano and a bit of salt and pepper. Whisk to blend and 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 and top with mozzarella. Layer each pita with a quarter of the vegetable mixture and top with the feta.
- Bake until the cheese melts and the vegetables are soft about 6-8 minutes. Top with tzatziki sauce if desired.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love