Ingredients

4 5-inch pita bread
1 tablespoon olive oil
12 ounces fresh white mushrooms, sliced
1/2 cup chopped onion
1/2 cup diced plum tomatoes
1 1/2 cup shredded mozzarella cheese, divided
1 (6-ounce) can solid white tuna in water, drained and flaked
1/4 cup pitted black olives
1/3 cup crumbled feta cheese
Dried oregano for garnish, if desired

Directions

1. Preheat oven to 450 degrees F. On a baking sheet, place pitas; bake until lightly toasted, about 5 minutes; set aside.
2. In a large skillet, heat oil until hot. Add mushrooms and onion; cook, stirring occasionally, unitl most of the liquid evaporates, about 5 minutes. Add tomato; cook, stirring occasionally, until softened; about 3 minutes; set aside.
3. Sprinkle each pita with 1/4 cup of the mozzarella, then equal amounts of tuna, olives and feta. Sprinkle with remaining mozzarella, dividing evenly. Bake until cheese is melted and bubbly, about 7 minutes. Serve immediately, sprinkled with oregano if desired.
Use the thicker, pocketless pitas for this pizza. Serve a tomato and cucumber salad on the side.
Greek Mushroom Pita Pizza
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