These mini pizzas were adapted from a wonderful recipe in Gourmet magazine (RIP). If your kids aren’t fond of feta, you can make their pizzas with tomato sauce and mozzarella cheese - and even add pepperoni. For a thinner “crust”, slice the pita breads in half before making the pizzas.
4pita pockets whole wheat or white (use wheat/gluten-free, if needed)
3plum or Roma tomatoesdiced, or use 15 oz. canned diced tomatoes, drained
2tsp. dried oreganoor use 1 - 2 Tbsp. fresh oregano or basil
4tsp. extra virgin olive oil
Preheat the broiler and put the rack 4 – 6 inches from the heat source.
Sprinkle the feta cheese evenly over the pitas.
Top each with a quarter of the tomatoes, 1/2 tsp. oregano, and drizzle 1 tsp. oil on top.
Broil the pizzas on a baking sheet for 5 - 8 minutes until the cheese is bubbly and the pitas start to brown. (You can also cook them two at a time in the toaster oven at 450 degrees.) Serve the pizzas halved or quartered.
Do Ahead or Delegate: Crumble the cheese if necessary and refrigerate, dice the tomatoes.Scramble Flavor Booster: Use the fresh herbs, and season the pizzas with crushed red pepper flakes or black pepper.Tip: Do you struggle to control your blood pressure? Consider becoming a vegetarian, or at least incorporating more vegetarian meals into your diet. According to a review in the Journal of the American Medical Association, vegetarians have lower blood pressure readings compared to meat eaters by an average of 7 points diastolic (the top number) and 5 points systolic (the bottom number).Nutritional Information Per Serving (% based upon daily values): Calories 370, Total Fat: 18g, 27%; Saturated Fat: 9g, 46%; Cholesterol: 50mg, 17%; Sodium: 960mg, 40%; Total Carbohydrate: 38g, 13%; Dietary Fiber: 2g, 9%; Sugar: 4g; Protein: 14gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!