I could have called these pita pizzas, because essentially, that's what they are. Pita rounds brushed with a thin layer of pesto, piled high with fresh vegetables, and topped with cheese. A super snappy dinner, lunch, or snack that's bursting with bright flavors!
I didn't include any amounts in the ingredient list. I like to leave you your freedom. There's no right or wrong way to go about this one. You can add or subtract certain toppings according to your preferences. I figure that anything prepared with your own creative touch will taste the best to you! You could even abandon the vegetarian nature of this dish and add some chopped (cooked, please) chicken or crumbled sausage. How fun that these are personal size and can be personalized!
INGREDIENTS
basil (or sun-dried tomato) pesto
baby spinach, chopped
Roma tomatoes, diced
cremini or portobello mushrooms, sliced
red onion, thinly sliced
feta, crumbled
Parmigiano Reggiano, grated
whole wheat pita or flatbread
extra virgin olive oil
freshly ground black pepper
DIRECTIONS
1. Preheat oven to 400 F.
2. Spread a thin layer of pesto on each pita. Top with spinach, tomato, mushrooms, onion, feta and Parmigiano. Sprinkle with freshly ground black pepper and drizzle with a tiny bit of olive oil.
3. Place pitas on a baking sheet and bake in preheated oven for 10-12 minutes, until the pita is crisp and the cheese is browning on top. Slice and serve.
(Adapted from All Recipes)
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