Greek pita pizzas
Crispy pita piled with melty cheese, salty feta, olives and spinach, a twenty-minute pizza night that looks straight out of a café.
- 20 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $4.19 a serving
- 780 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 4 pita bread
- ½ cup marinara sauce
- 1 cup shredded mozzarella
- 1 cup baby spinach
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
From your pantry
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
Each serving has about 780 calories, 33 g protein, 82 g carbs and 35 g fat, and costs about $4.19 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No pita bread? Naan or flour tortillas work.
- No shredded mozzarella? Provolone slices work.
- No baby spinach? Kale or arugula works.
- No red onions? White onions or yellow onions work.
- No kalamata olives? Black olives work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Set the pitas on a , brush the tops with the oil and for 4 minutes, until they start to .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 4 min
Dolly’s tip: This short head start keeps the middles from going soggy under the sauce.Spread 2 tablespoons of marinara over each pita, leaving a thin border.
Scatter the mozzarella over, then the spinach, tomatoes, onion, olives and feta.
for 8 to 10 minutes, until the cheese and bubbles and the edges are .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 9 min
Sprinkle with the oregano and red pepper flakes, cut into wedges and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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