Easy Baked Topped Pita Breads
Recipe: #4300
January 24, 2012
"Perfect as an appetizer, snack, or serve for a light lunch or dinner. I like to use the mini pita breads which are about 4-5", but you could also use a bigger pita and cut it in triangles. Easy to put together for a quick dish. I usually will make my own pesto, but a good store bought is fine for this; and pita bread, I keep in the freezer all the time. These can be prepared in your oven or even on your grill during a BBQ or even for a picnic."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (124.9 g)
- Calories 230.7
- Total Fat - 12.3 g
- Saturated Fat - 4 g
- Cholesterol - 21.6 mg
- Sodium - 434.6 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 1.7 g
- Sugars - 3.2 g
- Protein - 13.6 g
- Calcium - 338.7 mg
- Iron - 1.8 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pita ... Spread each pita bread with the pesto. I make sure to stir the pesto well (especially if using a jar store bought brand), to mix up the oil. I also use a slotted spoon to let some of the oil drain before adding it to the pita bread. Make sure to spread the pesto over the pita, but leave a little border.
Step 2
Toppings ... In a small bowl, mix the cheeses, tomatoes, olives, nuts; then top over each pita bread.
Step 3
Bake ... In a preheated 375 degree oven - middle shelf, bake on a baking sheet lined with foil or parchment paper for easy clean up. Bake approximately 8-12 minutes until the cheese is melted.
Step 4
Serve ... You can cut them in triangles and serve as an appetizer or snack; or you can also you can serve them as a light lunch or dinner. ENJOY!
Tips
No special items needed.
1 Reviews
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