Crispy Pita Pizzas With Olives And Sun Dried Tomatoes Recipes

CRISPY PITA PIZZA

Steps:

• Heat oven to 350 degrees F.
• Quarter peppers; remove seeds and membreanes.
• Broil peppers under hot broiler skin side up until skin blisters and blackens.
• Transfer to plastic bag until cool enough to handle, then peel away the skin.
• Blend or process peppers until finely chopped; stir in tomato paste and oregano.
• Spread pesto on each pita, leaving a 1/2" border around edge.
• Top pesto with pepper mixture and sprinkle with tomato strips.
• Place ring of chorizo slices around each pizza and top with mushrooms and olives.
• Carefully lay cheeses on top.
• Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
• Serve immediately.

CRISPY PITA PIZZAS WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 250 degrees Celcius (480 degrees Fahrenheit).
• Spread one tablespoon of hummus evenly over each of the pita halves.
• Sprinkle generously with oregano and paprika.
• Soak the sun-dried tomatoes in boiling water for 5 minutes; drain; slice into strips.
• Meanwhile, slice each black olive into four slices.
• Arrange the olive slices and sun-dried tomato strips over the two pita halves; sprinkle with pepper.
• Bake the pitas on a wire rack for 5-10 minutes, or until the edges are lightly browned; ensure that they do not burn!
• Serve immediately.