Easy to assemble, healthy and filling, these Mediterranean Pita Pizzas are a great light and easy summer lunch or dinner option.
When it comes to summer meals I am all about quick and easy. Between classes, pools days, park visits and being out in the heat all day, being behind the stove for hours isn’t practical. As a kid we ate a lot of these simple + light sandwiches and wraps during weekdays, it was a lovely contrast to the delicious Indian food we would have for dinner.
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Last week on my Instagram I asked if you all would like more easy lunchtime ideas and the answer was yes, so here you have it! Mediterranean Pita Pizzas are one of my go-to lunches — sometimes dinner. Loaded with hummus, vegetables, pickled onions and feta, it’s a filling and nutritious meal that takes just a few minutes to put together. Because they don’t need to be served hot, you can pack all the ingredients individually and make it a picnic lunch or park dinner for some summertime fun!
While the use of an oven or toaster isn’t required for this recipe, I like to toast the pita bread in the for a few minutes on each side just until soft. To do this, you can toast on low setting for 2-3 minutes using a toaster or turn on your broil setting on low and toast for a minute on each side. I used mini pitas for this recipe but you can, of course, use the full-sized ones!
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- 4 mini pitas or 2 regular size pitas
- ½ cup hummus
- 2 tablespoon crumbled feta
- 16 English cucumber slices, thin
- 12 Roma tomato slices, thin
- Pickled onions; use as desired
- 1 tablespoon fresh herbs; mint or parsley
- Toast pita on low setting for 2-3 minutes using a toaster or turn on your broil setting on low and toast for a minute on each side.
- Allow cooling.
- Spread 2 tablespoon hummus on one pita (or 4 tablespoons if using regular size pitas)
- Layer on other toppings.
- Garnish with fresh herbs and enjoy!