====== Pita Bread Pizza ======

{{ pita-pizza.jpg?256|}}

Copyright © 2005 Geoffrey Alan Washburn

Using the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 License

=== Ingredients ===

  * 4 medium sized (six inch?) pitas \\ (I tend to use whole wheat pitas, there does not seem to be a significant taste difference between that and normal pita bread)
  * 2 small to medium sized tomatoes
  * 1 small to medium vidalia onion \\ (Other kinds of onions work just as well, but as can be expected provide a different flavor)
  * 1/2 teaspoon of salt \\ (Use more or less to taste)
  * 1/2 teaspoon of pepper \\ (Use more or less to taste)
  * 3-4 scallion stalks chopped
  * 1/3 cup chopped fresh parsley
  * olive oil
  * 1/4 pound of feta cheese \\(I have experimented with using feta with garlic and herbs, but plain feta works just as well)

=== Directions ===

  - Pre-heat an oven to 300 degrees Fahrenheit.
  - Dice the tomatoes and onion. You may need to drain the tomatoes some, otherwise the mixture turn out too wet, which will sometimes result in liquid run-off from a completed pita pizza. Combine in a bowl.
  - Add into bowl the parsley, scallions, salt and pepper.
  - Crumble the feta into the mix, trying to avoid large chunks. If the feta came in a package that contained excess liquid, drain first.
  - Dash in some olive oil, and knead the mixture until it is relatively homogeneous.
  - Put the pita bread into the oven, directly on the rack, and let them bake for five to six minutes.
  - Remove the pita bread, and spread liberal dollop of the mix onto each.
  - Return the pitas to the oven, baking for another five to six minutes.
  - Remove the pita pizzas from the oven to cool, and if necessary attempt to drain any of the excess liquid that may have accumulated.
  - The mixture does not need to be used all at once, and may be refrigerated for several meals.