Mediterranean Pita Pizza Recipe

Recipe by: Paula Deen
Ingredients: Makes 3
8 thin slices tomato
1 (12 inch) pita bread
½ cup smoky Eggplant Spread(recipe follows)
1 tablespoon drained capers
3 tablespoons chopped roasted red peppers
3 tablespoons crumbled feta cheese
1 tablespoon fresh oregano leaves

  • Place tomato slices on layer of paper towwels, and let stand 30 minutes. Pat dry with paper towels.
  • Preheat sheet with aluminum foil
  • Place pita bread on prepared pan. Top with smoky eggplant spread, spreading to within ½ inch of edge. Add tomato slices, capers, roasted red pepper, and feta.
  • Baked for 7 to 8 minutes or until cheese is lightly browned. Top with oregano.
Ingredients: Smoky Eggpland Spread Makes 4 cups
1 large eggplant(about 2 ½ pounds), halved lengthwise
3 cloves garlic, unpeeled
1 ½ tablespoons olive oil, divided
3 tablespoons tahini
2 tablespoons chopped fresh parsley
1 ½ tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
½ tablespoon chopped fresh oregano
¼ teaspoon salt

  • Preheat broiler. Line a baking sheet with aluminum foil.
  • Spray cut sides of eggplant with nonstick cooking spray, and place, cut side up, on prepared pan. Broil 10 to 12 minutes or until browned.
  • Reduce over temperature to 350degree place garlic cloves on a 4 inch square of aluminum foil. Drizzle garlic with ½ tablespoon olive oil, and bring up edges of foil to seal. Bake eggplant and garlic for 30 minutes or until both are very tender. Let cool completely.
  • Into the work bowl of a food processor, scrape pulp from eggplant. Peel garlic, and add to bowl along with remainig 1 tablespoon olive oil, tahini, and remaining 5 ingredients. Process 2 minutes or until smooth.
Mediterranean Pita Pizza Recipe

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