All I can say about these is YUM. These pizzas were so stinkin’ good that they tasted like they came from California Pizza Kitchen. The recipe came from American’s Test Kitchen which is the company that puts out Cook’s Illustrated and Cook’s Country magazine. In every issue of Cook’s Country they have these recipe cards that are supposedly 30 minute dinners. Well, that is a boldfaced lie. Or, maybe if you didn’t have 2 kids running amok in your house you could make them in 30 minutes. Either way, this took me longer than 30 minutes but it was worth every minute.
Greek Pita Pizzas
|4||tablespoons extra virgin olive oil|
|4||(8-inch) pita bread (8 inch)|
|2||tablespoons red wine vinegar|
|Salt and pepper|
|1||onion, red (small) , sliced thin|
|1/2||cup chopped pitted kalamata olives|
|1/2||cup hummus-I used Sabra Supremely Spicy and it was AWESOME!|
|1||cup shredded Italian cheese blend|
|1||cup crumbled feta cheese|
1. Adjust oven rack to middle position and heat oven to 475 degrees. Brush 2 tablespoons oil over top and bottom of pita breads. Transfer to baking sheet and bake until golden, about 5 minutes.
2. Meanwhile, combine remaining oil, vinegar, and salt and pepper to taste in bowl. Toss onion, olives, and 2 tablespoons vinaigrette together in separate bowl.
3. Spread 2 tablespoons hummus on each toasted pita round. Sprinkle cheeses evenly over hummus, then top with onion mixture. Bake until onions soften and cheese is melted, 6 to 8 minutes. Just before serving, toss arugula with remaining vinaigrette. Arrange arugula on top of pita pizzas. Serve.