Crispy Pita Pizzas With Olives And Sun Dried Tomatoes Recipes

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CRISPY PERSONAL PITA PIZZAS

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 pizzas

Number Of Ingredients 6



Crispy Personal Pita Pizzas image

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.

2 pocket pitas, each split into 2 rounds
2 tablespoons olive oil
2 cups shredded scamorza cheese (you can also use mozzarella)
1 Roma tomato, thinly sliced
Garlic salt, for sprinkling
Fresh basil leaves, for topping

MEDITERRANEAN PITA PIZZAS

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 11



Mediterranean Pita Pizzas image

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.

1 cup feta cheese
1/2 teaspoon dried Italian seasoning
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
8 ounces ground sirloin
Four 6-inch pitas
2 tablespoons sliced fresh mint (about 2 sprigs)
10 pitted black olives, halved
1 plum tomato, cut into 1/4-inch slices
1/4 small red onion, thinly sliced

SPINACH, SUN-DRIED TOMATO AND GOAT CHEESE PITA PIZZAS

Make and share this Spinach, Sun-Dried Tomato and Goat Cheese Pita Pizzas recipe from Food.com.

Provided by GoldsmithLissa

Categories     < 30 Mins

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10



Spinach, Sun-Dried Tomato and Goat Cheese Pita Pizzas image

Steps:

  • Combine sugar, salt, oregano and tomato paste in a small bowl.
  • Lightly oil pitas and place on a sheet pan.
  • Lightly broil pitas until they're a little crispy.
  • Remove pitas from broiler. Top with sauce mixture. Layer spinach, basil, sun-dried tomatoes and cheese.
  • Broil until cheese starts to melt.

Nutrition Facts : Calories 849.2, Fat 56.8, SaturatedFat 7.9, Sodium 2007.3, Carbohydrate 78.4, Fiber 12, Sugar 29.5, Protein 17.3

3 cups spinach, torn
2 cups sun-dried tomatoes
1/2 cup olive oil
1/8 teaspoon sugar
2 pita bread rounds
1/2 cup tomato paste
1/4 teaspoon oregano
2 fresh basil leaves
1 garlic clove, sliced
1/2 cup goat cheese or 1/2 cup feta

WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, SUN-DRIED TOMATO

This is an adapted recipe from the Woodfire Grill, Atlanta GA that appeared in Bon Appétit magazine in the September 2004 issue. It is a little taste of heaven that will delight your taste buds and still satisfy a hearty appetite

Provided by Chef Lyle

Categories     Lunch/Snacks

Time 40m

Yield 4 slices, 1 serving(s)

Number Of Ingredients 10



Wild Mushroom Pizza With Caramelized Onions, Sun-Dried Tomato image

Steps:

  • Preheat a Pizza Stone in a 450-degree oven at least 30 minutes before baking.
  • Melt 1 teaspoons butter with 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 15-20 minutes. Season with salt and pepper to taste and remove from pan and set aside.
  • Melt remaining teaspoons butter with 1 teaspoon olive oil over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 7 minutes move to 1 side of the pan. In the other side of the pan add Sun Dried Tomato and basil and cook an additional 3 minutes.
  • Lightly brush whole wheat pita with olive and garlic oil. Sprinkle with 1oz Reduced Fat Mozzarella cheese. Scatter onions over cheese. Scatter mushrooms over onions. Scatter Sun dried Tomato and Basil over mushrooms and top with remaining 1 oz Reduced Fat Mozzarella cheese on top.
  • Position Pita in the center of the pizza stone and Bake for 10 minutes or until crust and cheese is a golden brown. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.

1 (6 inch) fat-free whole wheat pita bread
2 teaspoons Smart Balance light butter spread, divided
3/4 cup onion (halved lengthwise, thinly sliced crosswise)
1 cup wild mushroom (assorted such as crimini, oyster, chanterelle, and stemmed shiitake cut into bite-size pieces)
2 garlic cloves (minced)
1/4 tablespoon shallot (minced)
1/4 cup dry white wine
1 tablespoon fresh basil (Chiffanod)
3 pieces sun-dried tomatoes (chopped)
2 ounces reduced-fat mozzarella cheese

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



Grilled Pitas with Tomatoes, Olives, and Feta image

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.

1 cup diced seeded plum tomatoes (about 4)
1/2 cup pitted coarsely chopped mixed olives
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
1/2 cup crumbled feta cheese (about 3 ounces)

CRISPY PITA PIZZAS WITH OLIVES AND SUN-DRIED TOMATOES

I discovered pita bread at a new store here, and totally fell in love with it! After trying a few recipes on Zaar and posting a request on the message boards, I decided to make an attempt at originality, and came up with this for lunch today. Even if I do say so myself, it's reallllly yum :-) Try it, you won't be disappointed!

Provided by Anu_N

Categories     One Dish Meal

Time 20m

Yield 2 pita pizza(s), 1 serving(s)

Number Of Ingredients 8



Crispy Pita Pizzas with Olives and Sun-Dried Tomatoes image

Steps:

  • Preheat oven to 250 degrees Celcius (480 degrees Fahrenheit).
  • Spread one tablespoon of hummus evenly over each of the pita halves.
  • Sprinkle generously with oregano and paprika.
  • Soak the sun-dried tomatoes in boiling water for 5 minutes; drain; slice into strips.
  • Meanwhile, slice each black olive into four slices.
  • Arrange the olive slices and sun-dried tomato strips over the two pita halves; sprinkle with pepper.
  • Bake the pitas on a wire rack for 5-10 minutes, or until the edges are lightly browned; ensure that they do not burn!
  • Serve immediately.

Nutrition Facts : Calories 266.6, Fat 5.7, SaturatedFat 0.8, Sodium 867.6, Carbohydrate 46, Fiber 5.2, Sugar 5.8, Protein 9.7

1 pita bread, sliced horizontally into two halves
2 tablespoons hummus
dried oregano
paprika
1/4 cup sun-dried tomato
3/4 cup boiling water
4 black olives, pitted
pepper

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



Pita Pizzas With Hummus, Spinach, Olives, Tomatoes & Cheese image

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.

1 1/2 cups hummus you want about 3 tablespoons per pita bread (I prefer roasted red pepper)
3 tablespoons olive oil
salt
pepper
1 cup sliced black olives (kalamata olives are also great, use your favorite)
1 1/2 cups feta cheese (goat cheese is great as well)
1 cup tomatoes, seeded and chopped (I used plum tomatoes)
2 cups Baby Spinach
1 tablespoon dried Italian seasoning
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
scallion, carmelized onions, sauteed onions, sauteed mushrooms, arugula, basil

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



Pita Pizza image

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

6 pita breads
1 (6.5 ounce) can tomato sauce
1 (4 ounce) can sliced black olives, drained
1 ounce diced pimento peppers, drained
2 small tomatoes, thinly sliced
4 ounces shredded mozzarella cheese
4 ounces blue cheese, crumbled
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed

SUN-DRIED TOMATO AND PROSCIUTTO PIZZA

An Italian treat in 15 minutes! Top a crispy crust with rich sun-dried tomatoes, salty prosciutto, fresh basil and shredded mozzarella.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 16

Number Of Ingredients 5



Sun-Dried Tomato and Prosciutto Pizza image

Steps:

  • Heat oven to 450°F. On ungreased cookie sheet, place pizza crust. Spread with tomato spread. Top with prosciutto, basil and cheese.
  • Bake about 8 minutes or until cheese is melted. Cut into small squares or wedges.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g

1 package (10 oz) ready-to-serve thin Italian pizza crust (12 inch)
1/4 cup sun-dried tomato spread
3 ounces thinly sliced prosciutto, cut into thin strips
2 tablespoons shredded fresh basil leaves
1 cup finely shredded mozzarella cheese (4 oz)

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



Crispy Pita Pizza image

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.

3 medium red bell peppers
2 tablespoons tomato paste
2 tablespoons fresh oregano, chopped
2 tablespoons prepared pesto sauce
4 pita breads, about 6 inches
1 1/2 ounces sun-dried tomatoes, cut into strips
7 ounces chorizo sausage, sliced
7 ounces mushrooms, sliced
2 ounces pitted kalamata olives
8 thin slices fresh mozzarella cheese
2 ounces shaved parmesan cheese

VEGGIE PITA PIZZA

Pita Pizza is a quick snack or meal that can be customized to your liking!

Provided by Mindy Pretner

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 20m

Yield 1

Number Of Ingredients 6



Veggie Pita Pizza image

Steps:

  • Preheat grill for medium-high heat.
  • Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
  • Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 39.9 g, Cholesterol 44.2 mg, Fat 18 g, Fiber 2.6 g, Protein 19.7 g, SaturatedFat 8.1 g, Sodium 1155.9 mg, Sugar 2.8 g

1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
½ cup shredded mozzarella cheese
¼ cup sliced crimini mushrooms
⅛ teaspoon garlic salt

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Crispy Pita Pizzas with Olives and Sun-Dried Tomatoes Recipe - Food Recipes - ChampsDiet.com
From champsdiet.com


    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #for-1-or-2     #healthy     #appetizers     #lunch     #main-dish     #side-dishes     #asian     #middle-eastern     #oven     #easy     #european     #beginner-cook     #diabetic     #finger-food     #low-fat     #romantic     #vegan     #vegetarian     #pizza     #lebanese     #dietary     #one-dish-meal     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-in-something     #novelty     #taste-mood     #equipment     #number-of-servings     #presentation

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