Name: Mediterranean Pesto Pizza
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 2 tablespoons prepared pesto; 2 (6 inch) Greek pita flatbreads; ½ cup feta cheese; 2 small tomatoes, chopped; 8 pitted Kalamata olives

This pizza is great for those who want a change from ordinary pizza. It is great with naan or Greek pita flatbreads!

Mediterranean Pesto Pizza

pesto

(6 inch) Greek pita flatbreads

feta cheese

tomatoes,

Kalamata olives

Preheat oven to 350 degrees F (175 degrees C).


Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.


Bake in the preheated oven until cheese is melted, 6 to 8 minutes.


This was most delicious....perhaps the best lunch I've ever had and far and away the best pizza I've ever had.  The only changes I made were to add a few more olives, add several quarters of marinated artichoke hearts, and I used whole grain flatbread instead of pita bread.  Thank you.....loved it~

Since I discovered this recipe a few months ago I have made this for lunch 2-3 times a week. I use less cheese and occasionally swap out different tomatoes to keep things interesting, plus I use whole wheat pita. Great and simple dish perfect for a quick bite.

Super delicious!  I added diced zucchini & shredded mozzarella, baked it for 6 minutes at 425 and it was amazing!

Love every ingredient in this dish.. Simple and satisfying for lunch. My 2 year old had fun making it too! I would suggest either upping the temp to 400 for the time suggested or baking for double time.. As the pita didn't crisp up enough. I broiled mine for 2 minutes at the end. I used a whole wheat Greek pita.

I added some small cut red onions to the pizza this improved the taste. The other time I used cherry tomatoes

Loved this pizza! Used a prepared crust and prepared pesto but would love to try this again with everything homemade. YUM!!

I made this but did a few changes. I precooked 1 onion sliced into rings in 2 Tblsp of butter. chopped up 1 fresh garlic clove & sauteed onion & garlic til soft. Once onion & garlic cooked I followed recipe assembling onto the flatbread the pesto (I brushed it on using prepared pesto with a pastry brush) then added 4 pieces of sliced mozzarella (per flatbread) feta cheese chopped tomatoes kalamata olives (sliced) & topped with a drizzle of evoo (extra virgin olive oil) & a couple of shakes of dried basil & baked per directions. Note: If you prefer yours toasted on top you can broil an extra 3 mins on high for crispy! Yummy!

The idea behind this recipe is great. I didn't have the listed ingredients but the recipe lends itself to innovation. The pesto base works well with many toppings. I used a sliced tomato a sliced scallion and some chopped kale under the mozzarella. Thank you for the recipe.

This is a keeper. Absolutely delicious low cal pizza. I didn't have any kalamata olives so I used anchovies. I also used sliced cherry tomatoes. I will definitely make this again.

Unfortunately there’s too much salt  in this for low sodium diets

Mediterranean Pesto Pizza

Prep Time: 10 minutes

Cook Time: 6 minutes

Total: 16 minutes

Servings: 2

Cost: $7.27 /serving

Author : oopretttynpinkoo

Ingredients

Instructions

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