Pita Pizzas with Olives, Monterey Jack and Chopped Salad
Recipe: #39327
August 13, 2022
Categories: Avocado, Cucumber Oven Bake, Vegetarian, Herbs, Vegetarian Dinner, more
"A fresh Pita Pizza topped with fresh ingredients. Source: Peter Berley"
Original is 4 servings
Ingredients
- For Chopped Salad
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- For the Pizzas
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Nutritional
- Serving Size: 1 (453.4 g)
- Calories 475.8
- Total Fat - 34.1 g
- Saturated Fat - 11 g
- Cholesterol - 39 mg
- Sodium - 806 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 6.7 g
- Sugars - 8.4 g
- Protein - 24.2 g
- Calcium - 577.8 mg
- Iron - 2.5 mg
- Vitamin C - 98.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place pizza stone or an inverted rimmed baking sheet in the upper third of the oven and preheat the oven to 450-degrees F.
Step 2
To prepare the salad: Vigorously rub the inside of a large bowl with the garlic. Add the vinegar and red onion na dset aside for 5 minutes. Whisk in the oil and season with salt and pepper. Add the lettuce, cucumbers, tomatoes, avocado, basil, and mint and toss well.
Step 3
Bake the pitas, in batches if necessary, on the heated pizza stone or pan for 3 minutes.
Step 4
In a small bowl, combine the cheese, olives, and jalapenos. Divide this mixture among the 4 pitas.
Step 5
Return the pitas to the oven, 2 at a time, and bake until the cheese is bubbling and lightly browned, about 5 minutes.
Step 6
Mound the salad on top of the pizzas, sprinkle with freshly milled black pepper and Parmesan cheese, and serve.
Tips
No special items needed.
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