What’s not to like about an easy dinner that comes together in 20 minutes and requires almost no cooking? You’ll start by toasting pitas brushed with oil, which brings out a lot of flavor. Topped with hummus and chickpeas, these pita pizzas are packed with protein. From there it’s just a matter of adding toppings—including melted cheese, of course. In fact, it’s so easy, it’s a perfect dinner to let kids try their hands at. Mint and oregano are the suggested herbs for this recipe, but if you’ve got parsley or cilantro on hand, those will work, too.
4 6-in. whole-wheat pocketless pitas
1 tablespoon olive oil
1 cup prepared hummus
1 15-oz. can chickpeas, drained and rinsed
½ cup kalamata olives, pitted and halved
1 small red onion, thinly sliced
6 ounces feta cheese, crumbled (about ¾ cup)
¼ teaspoon crushed red pepper (optional)
¼ cup coarsely chopped fresh mint or oregano
How to Make It
Place oven rack in upper third position and heat broiler to low. Line a baking sheet with aluminum foil. Brush pita tops with oil and arrange on baking sheet. Broil, turning once, until lightly toasted, about 2 minutes per side.
Divide hummus among pitas, spreading evenly, and top with chickpeas, olives, onion, cheese, and crushed red pepper, if using. Return to oven and broil until cheese is softened, about 6 minutes (watch carefully, as broiler strength varies).
Serve pita pizzas warm, topped with mint.
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