No fork is required when tucking into these crispy, warm pita pizzas topped with a zippy whipped feta and refreshing cucumber salad. Instead of making individual pizzas, serve the whipped feta topped with cucumber salad in a bowl to use for dipping theres no wrong way to enjoy this fresh bite.
Directions for: Greek Pita Pizza
Ingredients
Pitas4 whole-wheat pitas
1 Tbsp extra-virgin olive oil
Whipped Feta4 oz feta cheese, roughly chopped
cup Greek yogurt
2 tsp lemon juice or white wine
Tomato Cucumber Salad1 English cucumber, diced
2 Roma or plum tomatoes, seeded and diced
1 Tbsp extra-virgin olive oil
2 tsp red wine vinegar
tsp chili flakes
tsp salt
Serving1 Tbsp chopped fresh oregano
2 Tbsp toasted pine nuts or chopped toasted walnuts
Directions
Pitas1. Preheat oven to 375F. Place pitas on a large baking sheet. Brush with olive oil. Bake in oven for 10 minutes, until crispy.
Whipped Feta1. Add feta, yogurt and lemon juice (or wine) to a food processor or high-speed blender. Puree until smooth and creamy. Transfer to a bowl, cover and refrigerate until ready to serve.
Tomato Cucumber Salad1. Toss all Tomato Cucumber Salad ingredients in a large bowl. Set aside.
Serving1. Spread each pita with a thick layer of whipped feta and top with cucumber salad, pine nuts or walnuts and oregano. Slice into wedges and serve immediately.
Video
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