Inspired by a visit to one of my favorite Mediterranean restaurants, I created my own version of the pita pizza. This simple recipe is a kaleidoscope of flavors that melt in your mouth.
Flatbread pita (2) 8″ rounds
1/2 eggplant, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup spinach
3-4 slices of sundried tomato, chopped
4-5 kalamata olives, chopped
1 small tomato, chopped
1/2 cup baba ganoush
Preheat oven to 350 degrees. Roast eggplant and peppers in baking dish for 15 minutes. In a saute pan, heat up spinach and sundried tomato with 2 Tbsp water. Drain and set aside. Leave the veggies in the oven and add the pita bread, on ungreased cookie sheet. Bake veggies and pita bread 5-7 minutes or until pita starts to brown. Remove everything from oven and begin assembling pizzas.
Spread the pita generously with baba ganoush. Pile on all of the veggies: eggplant, peppers, spinach, sun-dried tomatoes, olives, and tomato. Return to oven on Broil for 2-3 minutes. Remove from oven and let cool on pan for 3 minutes. Serves 2-3. Note: I make my own baba ganoush but you can certainly use a store-bought version as well. Making your own allows you to control the presence of oil and other preservatives, but both will certainly work for this recipe.