Crispy Pita Pizzas With Olives And Sun Dried Tomatoes Food
CRISPY PERSONAL PITA PIZZAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 pizzas
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Brush both sides of each pita round with a liberal coating of olive oil and place all 4 rounds onto a baking sheet. Sprinkle the shredded cheese in an even layer on each pita. Place a single layer of tomato slices on top of the cheese and sprinkle garlic salt over top of each.
- Bake until the bottoms are golden brown and the pitas are crispy, 15 to 20 minutes. Top with fresh basil.
PITA PIZZAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
- Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
- Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
- Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.
PITA PIZZA
As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
Provided by DENVERCHERYL
Categories Trusted Brands: Recipes and Tips Sparkle
Time 13m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
- Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g
TOMATO-BASIL PITA PIZZAS
This is one of my favorite warm-weather recipes. It's so easy and so tasty! You can use it as a snack, appetizer or entrée and double it to suit your needs. Barbra Annino-Galena, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place pita breads on an ungreased baking sheet. Layer with tomatoes, basil and cheese; drizzle with oil. Bake at 350° for 12-14 minutes or until cheese is melted.
Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 362mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
GREEK PIZZA WITH SPINACH, FETA AND OLIVES
Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
Provided by USA WEEKEND Pam Anderson
Categories World Cuisine Recipes European Greek
Time 42m
Yield 6
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
- Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g
GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA
Categories Olive Tomato Appetizer Vegetarian Quick & Easy Feta Mint Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
- Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
- Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.
PITA PIZZA
Whole-wheat pita bread forms the crust for these pizza wedges topped with fresh basil, yellow pepper, mozzarella, and homemade tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 48 wedges
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.
- Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, andcut each pita pizza into 12 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 24 g, Cholesterol 1 g, Fat 1 g, Fiber 1 g, Protein 1 g, Sodium 44 g
PITA PIZZAS WITH HUMMUS, SPINACH, OLIVES, TOMATOES & CHEESE
These are inexpensive, easy, quick to put together and can be served room temp or right out of the oven. Cut into wedges like small pizza slices. They never last long and you can really use any toppings. I like to make my own hummus, but it isn't difficult if you want to make your own. But I get a small container which is enough for about 8 pitas for under $3, a roasted red pepper hummus right from the grocery store so why not. Then my favorite toppings are black or kalamata olives, goat or feta cheese, carmelized onions, fresh basil, fresh baby spinach, diced tomato or sundried tomatoes. You can add anything. Just lightly toast in the oven top, cook again for just 5 minutes and done! Slice like a pizza and serve. Great easy treats.
Provided by SarasotaCook
Categories < 30 Mins
Time 20m
Yield 48 small slices, 24 serving(s)
Number Of Ingredients 13
Steps:
- Pitas -- Brush with a little olive oil, salt and pepper on each pita. Lightly toast in a 400 degree oven until slightly brown.
- Top -- Top with hummus, then your favorite toppings. I like olives, baby spinach, tomatoes, feta, a little black pepper and some Italian seasoning. But NOTE -- you can add any of your favorite toppings.
- If you add onions, mushrooms, peppers, zucchini, artichokes, etc., I pan saute lightly first so they are pre-cooked before adding to the pizza. The pizzas are only cooked a few minutes so just have everything ready.
- Bake -- Another 5 minutes in the oven, just to heat everything up and soften the cheese.
- Finish -- Mix the balsamic vinegar and olive oil and just simply drizzle over the top after it comes out of the oven. Perfect finishing touch. Just cut in Pizza slices and serve. I like to use my pizza cutter and 6 slices per pita.
- ENJOY a very simple inexpensive quick appetizer.
MARGHERITA PITA PIZZAS
My husband plants the garden and I harvest and cook the fruits of his labor. My favorite way to use plum tomatoes is this easy Margherita Pita Pizza. It is so good! -Rosemarie Weleski, Natrona Heights, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place pita breads on an ungreased baking sheet; brush with oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning. , Bake at 425° for 10-12 minutes or until cheese is melted. Top with basil.
Nutrition Facts : Calories 340 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 588mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
CRISPY PITA PIZZA
These pizzas will beat any order out! Experiment with other toppings but try keeping the peppers and cheese as the basis. When oiling the baking sheet, you may want to drizzle a little olive oil on the pita breads themselves before adding the toppings.
Provided by TishT
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- Quarter peppers; remove seeds and membreanes.
- Broil peppers under hot broiler skin side up until skin blisters and blackens.
- Transfer to plastic bag until cool enough to handle, then peel away the skin.
- Blend or process peppers until finely chopped; stir in tomato paste and oregano.
- Spread pesto on each pita, leaving a 1/2" border around edge.
- Top pesto with pepper mixture and sprinkle with tomato strips.
- Place ring of chorizo slices around each pizza and top with mushrooms and olives.
- Carefully lay cheeses on top.
- Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
- Serve immediately.
FLATBREAD PIZZAS WITH OLIVES, FETA AND ARTICHOKES
Categories Olive Tomato Bake Vegetarian Quick & Easy Lunch Feta Artichoke Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place breads on 2 baking sheets. Brush breads with some of artichoke marinade. Bake until just beginning to color, about 3 minutes. Cool on sheets 5 minutes.
- Spread breads almost to edges with feta spread or sprinkle with crumbled feta cheese. Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
- Bake pizzas until heated through, about 4 minutes. Cut into wedges.
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