My husband and I collaborated on dinner tonight. I don’t know if you’d call it a pizza, but it was delicious!
Turn the oven grill on high (or you could grill this outside).
Whole wheat pita bread
Tomatoes (I used Roma), chopped
Feta cheese, crumbled
Kalamata olives, pitted, sliced in half
Jar of roasted peppers, chopped
Olive oil, extra virgin
Sprinkle the olive oil on the pita and place it under the grill for 2-3 minutes.
Take it out of the oven and sprinkle the toppings on the pita in the following order:
Sliced kalamata olives
Grill on high for 6 minutes. You can keep checking it to ensure that it’s nicely browned and doesn’t burn.
Remove it from the oven.
Sprinkle Taziki sauce and sea salt.
It was perfectly crunchy yet not too crunchy. What a flavor combination! I found that it paired nicely with a glass of Chateau Ste. Michelle Sweet Riesling (2011). It was perfect for a hot evening in Portland, OR!