Recipe: Mediterranean Pita Pizza

Inspired by a visit to one of my favorite Mediterranean restaurants, I created my own version of the pita pizza.  This simple recipe is a kaleidoscope of flavors that melt in your mouth.


Flatbread pita (2) 8″ rounds
1/2 eggplant, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup spinach
3-4 slices of sundried tomato, chopped
4-5 kalamata olives, chopped
1 small tomato, chopped
1/2 cup baba ganoush

Preheat oven to 350 degrees.  Roast eggplant and peppers in baking dish for 15 minutes.  In a saute pan, heat up spinach and sundried tomato with 2 Tbsp water.  Drain and set aside.  Leave the veggies in the oven and add the pita bread, on ungreased cookie sheet.  Bake veggies and pita bread 5-7 minutes or until pita starts to brown.  Remove everything from oven and begin assembling pizzas.

Spread the pita generously with baba ganoush.  Pile on all of the veggies: eggplant, peppers, spinach, sun-dried tomatoes, olives, and tomato.  Return to oven on Broil for 2-3 minutes.  Remove from oven and let cool on pan for 3 minutes.  Serves 2-3.  Note: I make my own baba ganoush but you can certainly use a store-bought version as well.  Making your own allows you to control the presence of oil and other preservatives, but both will certainly work for this recipe.


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