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- Makes: 6 servings
- Yield: 6 pita pizzas
10 mins to 14 mins
whole wheat or white pita bread rounds
smoked mozzarella, thinly sliced
assorted garden heirloom tomatoes, such as, Black Prince, Green Zebra, Sun Gold, Cherokee Purple and/or Brandywine, or regular tomatoes, cut into 1/4-inch-thick slices
plain feta cheese or feta cheese with garlic and herbs, crumbled (1 cup)
Line two large baking sheet with foil; place pita rounds on baking sheets. Bake in a 400 degrees oven for 5 to 7 minutes or until light brown. Spread tops of pitas with Roasted Summer Vegetable Puree. Top with mozzarella cheese, tomatoes, and feta cheese. Return baking sheet to oven.
Bake for 5 to 7 minutes more or until cheeses soften and tomatoes are heated through. Cut each pita into four wedges. Serve warm or at room temperature.
Roasted Summer Vegetable Puree
coarsely chopped, peeled tomatoes (4 medium)
coarsely chopped onion (1 large)
coarsely chopped green sweet pepper (1 large)
pickled hot banana peppers (also called Hungarian yellow wax hot chile peppers)
sea salt or kosher salt
peeled garlic cloves
- 2 - 3
snipped fresh basil
- In a large bowl, combine tomatoes, onion, green sweet pepper, yellow peppers, salt, coriander, and cumin. Add olive oil; toss to coat. Transfer vegetable mixture to a 15x10x1-inch baking pan; use a spatula to spread evenly.
- Roast, uncovered, in a 400 degrees F oven for 30 minutes, stirring once. Stir garlic into the vegetable mixture. Return to oven. Roast 20 minutes more or until the garlic is soft and the other vegetables are charred, stirring once. Remove from oven; let cool slightly.
- Transfer vegetable mixture to a medium bowl. Using an immersion blender, blend until mixture is a chunky puree. (Or transfer vegetable mixture to a food processor. Cover and pulse with several on/off turns until mixture is a chunky puree.) If needed, add water to mixture to get a spreadable consistency. (Mixture can be made to this point the day ahead. Cover and chill.) Stir basil into vegetable puree before using.
(Seasonal Pizzettes )
Servings Per Recipe 6, Potassium (mg) 329, sodium (mg) 674, calcium (mg) 212, pro. (g) 14, iron (mg) 2, carb. (g) 40, cal. (kcal) 292, sugar (g) 4, vit. A (IU) 875, vit. C (mg) 11, Thiamin (mg) 0, Niacin (mg) 3, Riboflavin (mg) 0, fiber (g) 6, Folate (µg) 44, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monosaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 1, sat. fat (g) 6, chol. (mg) 32, Fat, total (g) 10