Spinach Sun Dried Tomato And Goat Cheese Pita Pizzas Recipes

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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

GREEK PIZZA WITH SPINACH, FETA AND OLIVES

Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.

Provided by USA WEEKEND Pam Anderson

Categories     World Cuisine Recipes     European     Greek

Time 42m

Yield 6

Number Of Ingredients 10



Greek Pizza with Spinach, Feta and Olives image

Steps:

  • Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
  • Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g

½ cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 (12 inch) pre-baked Italian pizza crust
½ cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
¼ cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
½ small red onion, halved and thinly sliced

SPICY SPINACH AND GOAT CHEESE PIZZAS

Categories     Herb     Appetizer     Bake     Goat Cheese     Spinach     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 8



Spicy Spinach and Goat Cheese Pizzas image

Steps:

  • Preheat oven to 425°F. Heat oil in heavy large skillet over medium heat. Add spinach; toss until beginning to wilt, about 2 minutes. Add rosemary and crushed pepper and toss 1 minute. Remove from heat; mix in lemon juice and peel.
  • Arrange crusts on work surface. Spread 1/4 of goat cheese on each. Top each with half of spinach mixture, then drop remaining goat cheese over spinach by teaspoonfuls.
  • Place pizzas directly onto oven rack. Bake until crusts are crisp and cheese on top begins to brown, about 10 minutes.

1 1/2 tablespoons olive oil, preferably extra-virgin
4 cups (packed) ready-to-use spinach leaves (about 6 ounces)
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 6-inch purchased fully baked pizza crusts
1 3- to 3 1/2-ounce package soft fresh goat cheese with garlic and herbs

GOAT CHEESE PITA PIZZA

Make and share this Goat Cheese Pita Pizza recipe from Food.com.

Provided by Pebbles

Categories     < 30 Mins

Time 20m

Yield 1 serving(s)

Number Of Ingredients 12



Goat Cheese Pita Pizza image

Steps:

  • Preheat oven to 450°F.
  • Place pita on baking sheet, spread sauce to within 1/2 inch from edge.
  • Crumble cheese on top.
  • Sprinkle thyme, onion, olives and peppers and season.
  • Bake until cheese melts, about 10 minutes.
  • When out of oven sprinkle with lemon zest and parsley.
  • Serves 2 as an appetizer, or 1 as an entree.
  • NOTE: Veggies should be blanched to ensure tenderness.

1 pita bread (6 1/2 inch diameter)
1/3 cup prepared marinara sauce
3 ounces fresh goat cheese, broken into large clumps
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons finely slivered red onions
4 imported black olives
1 tablespoon finely diced red bell pepper
1 tablespoon extra virgin olive oil
salt
pepper
1 teaspoon freshly grated lemon, zest of
1 tablespoon chopped flat leaf parsley

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