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!
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 light golden.
- While the pitas are cooking, combine the vinegar with 2 Tbsp of oil and oregano and 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.