Recipe Image

Greek Pita Pizzas

  • 25 m
  • 30 m
Diabetic Living Magazine
“These Greek-inspired mini pizzas use whole-wheat pita bread for theircrusts. Topped with beef, spinach, olives and a mozzarella-feta cheese blend, they're ready in just 30 minutes.”


    • 6 ounces lean ground beef or lamb
    • ¼ cup finely chopped onion
    • 2 cloves garlic, minced
    • 1 (8 ounce) can tomato sauce
    • 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
    • 2 whole-wheat or white pita bread rounds
    • ½ cup shredded part-skim mozzarella cheese (2 ounces)
    • 1 small tomato, seeded and chopped
    • ¼ cup crumbled feta cheese (1 ounce)
    • 12 pitted kalamata or ripe olives, quartered


  • 1 Preheat oven to 400°F. In a medium nonstick skillet, cook ground beef, onion and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
  • 2 Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet lined with parchment paper. Bake for 3 to 4 minutes or until lightly toasted.
  • 3 Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese and olives; serve immediately.
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