Make Your Own Pita Pizzas

Quick and delicious for lunch or dinner.

Course Main Course

Servings 4

Author Karen Moniz and Gail Hall

4 6” or 7” Whole Grain Pitas
1 cup Hummus (allowing about ¼ cup per pita if used as a spread)
1 cup Mashed Fresh Avocado, seasoned to taste with salt, pepper and fresh lime juice (allowing about ¼ cup of avocado spread per pita if used as a spread)
2 cups Shredded Head Lettuce, Cabbage or Arugula (1/2 cup per pita)
1 cup Crumbled Feta (1/4 cup per pita)
½ cup Red Onion and Tomato Salad (recipe on website) (allowing 2 tbsp per pita)
1 cup Freshly Grated Gouda or Mozzarella (allowing ¼ cup per pita—optional)

On your pita, select either ¼ cup of hummus or ¼ cup of mashed fresh avocado for the first layer.
Top with shredded lettuce or cabbage or arugula, ¼ cup of crumbled feta, 2 tbsp of red onion and tomato salsa and ¼ cup of grated Gouda or Mozzarella.
If you would like to melt the cheese, place in toaster oven or broil or under broiler for a few minutes or until the shredded cheese melts.

If you have any cooked beef, pork or chicken, you can chop this up finely and add ½ cup of this protein on top of your hummus or avocado layer.