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Mini Greek Pita Pizzas

Prep 25 min
Total 35 min
Servings 24

Mini pitas make the perfect little bases for appetizer-sized Greek pizzas. These colorful vegetarian treats are big on flavor and quick to put together, too! MORE + LESS -

Ingredients

(2 1/2-inch) mini pitas (from 6-oz package), split in half horizontally

tablespoons olive oil

1/2

cup canned Muir Glen™ organic tomato sauce

1/4

cup quartered, thinly sliced red onion

1/4

cup roasted red bell peppers (from a jar), thinly sliced and cut into 1-inch pieces, patted dry

kalamata olives, pitted and quartered

3/4

cup crumbled feta cheese (4 oz)

tablespoons thinly sliced pepperoncini

tablespoons diced cucumber

Steps

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1

Heat oven to 350°F. Place mini pita halves, split side up, on parchment paper-lined cookie sheet. Brush with olive oil.
2

Spoon tomato sauce onto each pita; sprinkle with onion, roasted pepper, olives and feta cheese. Bake 8 to 10 minutes or until toppings are hot and cheese softens. Transfer to serving platter. Top with pepperoncini and cucumber.

Expert Tips

For easiest mini pita-cutting, use a serrated knife.
Want to save time? Opt for presliced roasted red bell peppers.
Prep your toppings and refrigerate up to a day ahead for quick assembly at party-time.