Greek Pita Pizzas

April 5, 2012

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I can’t believe it has taken me so long to feature this recipe on the blog. This dish was a staple for me back in 2007 when I lived in Charleston with my room mate (J. Anderson, I’m talking about you!). I don’t remember where the recipe came from, but I recall doing the Sonoma Diet at the time so there’s a good chance the inspiration came from there (although these pitas are certainly dressed far in excess of what Sonoma dieters are allowed to eat). As an aside, the Sonoma Diet was super tough, and although I did lose some weight after eating no sugar for two weeks, I was a miserable human being, and even more miserable to be around. I do not recommend a cold-turkey no sugar diet. Not if you want to keep your friends and love ones.

Should I tell you that for most of 2007 I ate these pizzas nearly every single day?  It’s embarrassing, but true. And 2008 and 2009. Often for lunch and maybe dinner and sometimes both! And then, somehow, I forgot about them. Like a best friend who moves away. I don’t know quite how it happened, but I haven’t thought of them in years. Now that I have the ingredients on hand once again and have rediscovered my love of the Greek pita pizza, I will resume habitual, perpetual eating of said pizza. I’ve listed the ingredients for you to build your own pizza below. Note that I did not provide precise measurements for a couple of reasons; 1) freedom to make your pizza with as much or little of these ingredients as you can cram onto each pita and; 2) encouragement to stock up on these ingredients so that you to eat pita pizza as often as you like.

Ingredients:
whole wheat pita bread
pesto
feta crumbles
sliced cherry tomatoes
kalamata olives
sliced mushrooms
thinly sliced purple onion
fresh basil

Directions: Preheat oven (or toaster oven) to 350 degrees F. Place pita on a baking sheet. Smear with a generous spoonful of pesto.

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Dress each pita with the mushrooms, olives, tomatoes, onion and feta. Save the basil for later.

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Add salt and pepper if desired. Gaze at your pita in awe of its beauty. Get excited about how good it’s going to taste!

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Bake for 10 minutes until pita is toasted and the veggies are tender.

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The mushrooms and onions will tell you when they are done.

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Garnish with fresh basil.

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Serve with a fork and knife or simply use your hands. As I recall, my room mate typically ate hers with her fingers, face and hair. I can’t say whether she ate all her food that way, but it was definitely an understandable approach to the pita pizzas, which are almost too delicious to eat in any sort of dignified way.   

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I think I’ll go make one right now.

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Other posts you may enjoy:

  1. Greek Pesto Pasta
  2. Caramel Apple Dip with Cinnamon Sugar Pita Chips
  3. Greek Lentil Salad
  4. Greek Isles Potato Salad with Lindsay Olives
  5. Feta Pesto and Onion Pizza

{ 5 comments… read them below or add one }

Nicole April 17, 2012 at 11:32 pm

I love pizza on pita I love how you made it vegetarian it’s guilt free.
I love olives and the tomatoes ,feta cheese combination along with you have for toppings .Good going keep up the good work.

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Jen @ Keepitsimplefoods April 18, 2012 at 4:35 pm

Sounds like this is the perfect pizza for you! Thanks for reading!

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Laura @ Sprint 2 the Table April 5, 2012 at 10:07 am

Pita pizzas are wonderful. I love how you added the greek ingredients. Feta is my favorite pizza topping!

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Aparna B. @ Not A Leaf April 5, 2012 at 8:30 am

YUM! These sound delicious and fresh. Perfect for summer! I’d be tempted to throw these on the grill and cook them that way!

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Jen @ Keepitsimplefoods April 5, 2012 at 7:12 pm

Genius idea!

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