I saw this recipe recently and it looked delicious—simple, too. What better combination is there? It’s a mix between a Greek pizza and a Mediterranean Pizza. The pita makes for a thinner crust, while the flatbread (whole pita bread that doesn’t have a pocket) makes for a thicker crust. When I saw the recipe, it was made on pita bread, but I have to tell you, I’m partial to flatbread. So decide what works best for you and give this recipe a try. Mix up the toppings any way you’d like. Any way you assemble this, it looks delicious!
For this recipe you’ll need:
Two containers pre-made hummus (any kind-plain, eggplant, red pepper, etc)
½ cup Black Olive Tapenade
6 round pitas or 6 pieces Middle Eastern flatbread
1 ½ cups crumbled feta cheese
1 ¾ cups shredded provolone cheese
1 can artichoke hearts (in water, not oil), chopped slightly
1 ½ cups sliced or diced roasted red peppers
1 cup sliced pepperocinis
To make this meal:
Preheat oven to 400 degrees Fahrenheit.
In a bowl, combine the hummus and olive tapenade.
Top each pita with desired amount of topping in this order: hummus/olive tapenade, feta cheese, provolone cheese, artichoke hearts, roasted red peppers, pepperocinis.
Bake in preheated 400 degree oven for 15 minutes, or until bubbly.
Tips:
If you don’t like the pepperocinis, you can omit them.
Add additional toppings to suit your own taste.
Mozzarella works instead of Provolone. Goat cheese can be substituted for the feta.