Pita Pizzas Greek Style Recipes

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
• Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
• Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
• Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
• Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage and garlic over medium heat 6-8 minutes or until no longer pink, breaking up sausage into large crumbles; drain., Meanwhile, place pita breads on ungreased baking sheets. Bake 3-4 minutes on each side or until browned and almost crisp., Top pita breads with sausage mixture, tomatoes, avocado and cheese. Bake 3-4 minutes longer or until heated through. Top with cucumbers; drizzle with tzatziki sauce.

Steps:

• Brush pitas with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 2 minutes. , Meanwhile, in a bowl, combine the olives, vinegar, garlic, oregano, basil, pepper and remaining oil. Spread over pitas; top with spinach, feta cheese, tomato and Parmesan cheese. Broil 3 minutes longer or until cheese is melted.

Steps:

• First, preheat oven to 375°F.
• Depending on number of guests will determine exact amount of pitas and ingredients.
• Figure 1-2 pizzas per person,(depending on how hungry everyone is)!
• Preparation includes: peeling/roasting garlic and onion. Chopping/washing spinach. Slicing tomatoes (1/4" thick the most).
• First, take one to two peeled garlic cloves per pita and slice into thin pieces. Place on baking sheet. Chop red onion into small, sugar cube size pieces and place on other side of baking sheet. Drizzle olive oil over both garlic and onion pieces and place in oven at 375 degrees. Check every one to two minutes until lightly browned on edges. The purpose of roasting brings out the nutty flavor of the garlic and the caramelizing of the onion.
• Place 2-3 handfuls of spinach in a microwavable bowl with a little bit of water in bottom of dish. Cook for one minute to a minute and a 1/2 until soft and dark green.
• Take small leafs off oregano sprigs and wash with fresh basil.
• Lightly brush pita breads with olive oil. Place thinly sliced roma tomatoes over entire pita. Sporadically place spinach over tomato with bits of roasted garlic and onion. Scatter pieces of oregano over pitas with artichoke hearts, roasted vegetables and kalamata olives. Add dashes of salt and pepper (capers are optional).
• Place on oven rack directly (foil on the rack below prevents food from dripping on oven directly). Check after 5-7 minutes.
• Cook until edges of pita are lightly browned.

Steps:

• Preheat oven to 350F and spray a large baking sheet lightly with cooking spray.
• Carefully slice one edge of each pita and open to form a pocket.
• Mix the pita filling ingredients and place in the pockets (about two tablespoons per pocket, and yes, it should be quite thick), spreading it as thin as it will go over the bottom of the pocket to about an inch from the edge.
• Place the pitas on a baking sheet and spread top evenly with tomato paste, sprinkle with the oregano then top with the remaining pita toppings ending with the parmesan.
• Bake for 15 minutes or until hot and the green pepper is done.