Greek Pita Pizzas


This recipe has been modified from the one found in The Pampered Chef’s® Stoneware Inspirations cookbook.

I don’t measure my ingredients for this. I just use what I like in whatever amounts I want, based on my family members’ preferences.

whole wheat pitas
black or kalamata olives, coarsely chopped
feta cheese, crumbled
Roma tomato, seeded and diced
cucumber, peeled, seeded, and diced
red onion, chopped
dried basil or PC’s Greek Rub*
olive oil
Ranch dressing, sour cream, or tzatziki* (Greek cucumber yogurt sauce)
(*preferred)

Preheat oven to 450 degrees.

Place pitas on baking stone and slice into fourths; top with olives and feta. Bake 7-9 minutes, until cheese is lightly browned.

In small bowl, combine tomato, cucumber, onion, and seasoning to your taste. Lightly drizzle with olive oil and mix well. Top pitas with mixture and drizzle with dressing, sour cream, or tzatziki, if desired. Serve immediately.

*Since we all like different ingredients on our pitas, I mix up three small bowls according to our preferences. The boys like everything but the onion, Billy likes everything but the tomato, and I like it all. To make the topping come out evenly, I add extra cucumber to the boys’ toppings and extra cucumber and onion to Billy’s.

We typically use Ranch dressing on ours. I made tzatziki once, but it was complicated, made more than we wanted, and wasn’t that great. Now that we have a nearby Greek restaurant where I can buy good tzatziki, I’ll do that next time.

If you have toppings left over, refrigerate them and make another pita pizza the next day. I’ve been known to eat this 2 or 3 times in one week!

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