Mediterranean Pita Pizzas Food

INDIVIDUAL GREEK PITA PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

MEDITERRANEAN PITA PIZZAS

Steps:

• 1. Preheat a grill on medium-low heat. Using a fork, mix together the feta, 1/3 cup warm water, 1/4 teaspoon of the Italian seasoning, the lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small mixing bowl until the mixture comes together and the feta is in small chunks. Set aside.
• 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, the remaining 1/4 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the meat is no longer pink and begins to brown, 2 to 3 minutes. Drain any liquid off and set aside.
• 3. Spread the feta mixture on the pitas and top with the cooked meat. Place a large piece of nonstick foil directly onto the preheated grill. Place the pitas on the foil, cover and grill until the bottoms begin to char and the cheese melts, about 3 minutes. Remove from the heat and sprinkle with the sliced mint, olives, tomatoes and onions. Serve warm.

MEDITERRANEAN PITA PIZZAS

Steps:

• Preheat oven to 350 degrees F.
• Slice olives or leave whole.
• Slice mushrooms and onions and saute til tender crisp, about 3 minutes.
• Spread pesto on pitas, leaving 1/4" border around edge.
• Spread pizza sauce.
• Sprinkle oregano.
• Put down a layer of spinach and top with peppers, tomatoes, mushrooms, onions, and olives.
• Carefully lay cheese slices on top and sprinkle with Parmesan.
• Arrange pizzas on pizza stone or lightly greased baking sheet and back until cheese is lightly browned, 15-20 minutes.

PITA PIZZAS

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.

BEEF PITA PIZZAS

Steps:

• Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the tomato paste and cook, stirring, until brick red, 1 minute. Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar. Season with salt and pepper and transfer to a bowl. Wipe out the skillet and return to medium heat. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the pitas on a baking sheet and top evenly with the beef mixture. Transfer to the oven and bake 6 minutes. Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.

MEDITERRANEAN PIZZAS

Steps:

• Pre-heat oven to 350 degrees. Wash and halve grape tomatoes and mix in shallow baking dish with coarse salt and olive oil. Bake 35 minutes until roasted. You can do this the day before if you like.
• Using a 2 inch round cookie cutter, cut mini pizza crusts out of the pita bread. You should get about 4 mini pizzas per pita. Place pitas on cookie sheet. Top with tomato halves, olives and a leaf or two of oregano. Crumble feta cheese on top. Bake in oven for 8-10 minutes until cheese is melted. The pitas will be crisp. Serve from the oven or at room temperature.
• Variation:.
• If you like garlic, wrap a whole unpeeled head of garlic in aluminum foil and roast with the tomatoes. When done the garlic will be very tender and easily squeeze out of the skin. Mash the roasted garlic and mix with a tablespoon of yogurt cheese or cream cheese. Spread a very thin layer on the bread before assembling pizza.

EASY MEDITERRANEAN PIZZA

Steps:

• Preheat oven to 350 degrees F.
• Brush pizza shell with olive oil.
• Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
• Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
• Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
• Allow to cool for 5 minutes before slicing.