Mediterranean Veggie and Hummus Pita Pocket Pizza

I spent my alone time in the kitchen coming up with a new meal idea loosely based off of something my sister mentioned over the phone yesterday…”hummus pizza”.  I was intrigued by the idea and set to work on it as soon as my men had stepped out the door.

Mediterranean Veggie and Hummus Pita Pocket Pizza
Serves 2

  • 2 whole wheat pita pockets
  • 3 Tbsp. hummus
  • handful of spinach leaves
  • 1/4 red onion, sliced
  • 1 garlic clove, minced or pressed
  • 1/2 red bell pepper, sliced
  • 1 Tbsp. olive oil
  • 2 Tbsp. Mediterranean Herb Soy Feta (optional)–I buy mine at Whole Foods.  If you don’t have any, you can sprinkle a little dried rosemary, oregano, marjoram, and sea salt over your hummus layer for a little extra flavor.  But, if you can find it, I highly recommend it!
  • 8-10 green olives, sliced–I used Mezzetta Castelvetrano green olives and sliced the olive off of the pit.
  • 1-2 small tomatoes, sliced
  • 1/2 small zucchini, sliced into half-moons

Preheat oven to 350 degrees F.
Put the red onion, red bell pepper, garlic, and olive oil in a skillet on the stovetop and saute over medium heat for 5 minutes, or until onions are translucent.

Put two pita pockets, bottom side up, on an ungreased baking sheet.  Spread 1 1/2 Tbsp. hummus on each pita pocket.  Put a layer of spinach down on top of the hummus.

Put a layer of zucchini on top of the spinach, followed by 4 or 5 slices of tomatoes on each pita.

Add a layer of the onion, pepper mixure, followed by the green olives.

Top that with 1 Tbsp. crumbled Soy Feta on each pizza.

Bake at 350 degrees F for 20 minutes.

I ate one of these delicious pizzas while flipping through sub-par TV shows and soaking up the peaceful “me time”.
“Haaaallelu-lah!”

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