Savor the tastes of Italy by serving individual pita pizzas loaded with fresh vegetables, melted cheese, and a cider vinegar sauce. It's a one-dish meal that's sure to please.
4 (7-inch) pitas
2 teaspoons bottled minced garlic
1 cup (4 ounces) preshredded part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons chopped basil leaves
4 cups packaged gourmet salad greens
How to Make It
Preheat oven to 475°.
Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.
This was an easy and tasty dish - a nice variation of pizza. My only complaint is that it was challenging to eat the pizza, either with hands or with a fork & knife. Would probably make this again sometime.
I made a variation of this recipe and it turned out really well! I sliced tomatoes and cut up cooked chicken and baked it on pitas in the oven at 400deg. I used italian style blend cheese and cooked the onions with greens and added that on top. I added fresh basil, italian seasoning, garlic powder, and red pepper flakes and baked it all until warm. this is a great base recipe for homemade pizzas!
I was pleasantly surprised with this recipe. The combination of the pizza with the salad made this lunch dish outstanding. I used part of a regular tomato instead of grape, and regular black olives instead of Kalamata as that is all I had. Will definitely make this again.
I really liked this recipe. The only thing I changed with this recipe was using whole wheat pitas. The recipe tasted fresh and light and I liked the acidity of the salad on the pizza. I will definitely make this recipe again as a quick lunch.
This was tastier than I expected. I made a few alterations. I cooked the onions for about 10 minutes until they were soft and brown. I also added black pepper to the salad mixture and put some salami on top. This was a light, tasty meal that was satisfying as well. It was also fast to put together.
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