Prep Time 10 min
Total Time 20 min
Hummus, spinach and tomato create colorful and flavorful veggie pizzas.
4 pita breads (6 inches in diameter)
1/2 cup roasted garlic-flavored or regular hummus
1 cup crumbled feta cheese (4 ounces)
1 small onion, sliced
2 cups shredded spinach
1 large tomato, seeded and chopped (1 cup)
1/4 cup sliced ripe or Kalamata olives
1 Heat panggangan to 400°F. Place pita breads in ungreased jelly roll pan, 15 1/2×10 1/2×1 inch.
2 Spread hummus on each pita bread. Sprinkle with cheese.
3 Bake 8 to 10 minutes or until cheese is melted. Top each pizza with onion, spinach, tomato and olives.
- You can use 4 ready-to-serve pizza crusts (6 inches in diameter) instead of the pita breads.
- Sprinkle 1 to 2 tablespoons chopped cooked chicken over the hummus on each pita.
- Greek in origin, tangy feta cheese is traditionally made from sheep or goat milk. It is sometimes referred to as “pickled” cheese because it is cured and stored in its own salty whey brine.