Greek Roasted Veggie Pita Pizza
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 mini pita pizzas
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Greek, Vegan
Greek Roasted Veggie Pita Pizza
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 6 mini pita whole wheat preferable
- 1 eggplant sliced thinly
- 1 zucchini sliced thinly
- 1 onion sliced thinly
- 1 clove garlic sliced thinly
- 1 tablespoon oregano dry
- 1 cup cherry tomato halved
- 4 tablespoons olive oil plus more for drizzling
- 3 tablespoons tomato paste
- feta cheese optional
Instructions
- Preheat the oven at 400 degrees Fahrenheit (200 Celsius)
- Slice the zucchini, eggplant, onion and garlic and place in a bowl. Salt lightly.
- Add the 2-3 tablespoons of olive oil and oregano and mix with your hands.
- In another small bowl place the tomato halves with 1 teaspoon olive oil and mix gently so that the tomatoes are coated.
- Spread the zucchini mixture in a pan leaving some space for the tomatoes and place those separately on the pan.
- Roast for about 20 minutes until soft.
- In the meantime make the tomato sauce. In bowl mix tomato paste with 3-4 tablespoons of water, 1 teaspoon of olive oil and a bit of oregano, you should have a thickish consistency to spread on the pita.
- Place the pitas on a pan and spread tomato sauce on each pita, than add the zucchini mixture and then place on top the tomatoes. Drizzle each pita with ¼ teaspoon of olive oil.
- At this point you can add some crumbled feta.
- Put in the oven and bake for about 15 minutes.
- Serve as is or cut in wedges.
Nutrition Information
Show Details
Serving
1g
Nutrition Facts
Serving: 6mini pita pizzas
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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