Middle Eastern Pita Pizzas

This is one of our favorite summer recipes. It's also versatile - you can use homemade or store-bought pitas and hummus, and you can use canned or deli olives.

My husband made these, so they didn't have near as much spinach as I usually use.

Middle Eastern Pita Pizzas - adapted from Betty Crocker Easy Vegetarian, March 2000
Yield: 4 servings


4 6-inch pita breads - the flatbreads work great!
1/2 cup hummus - plain or roasted garlic
1 cup crumbled feta cheese
1/2 small red onion, sliced
2 cups shredded spinach
8 oz. grape tomatoes, halved
1/4 cup Kalamata olives, chopped

Heat oven to 400F. Place pitas on ungreased jelly roll pan. Spread hummus on each pita, sprinkle on cheese. Bake 8-10 minutes, until cheese is melted. Top each pizza with onion, spinach, tomato and olives.
Enjoy!