Well, my version of a Greek pizza which is leftover pita topped with tomatoes, red bell peppers, eggplant, and feta. A delicious meal.
I had some pitas and some feta left over from when I made Tabouli and Greek Salad. Whenever I have leftover cheese I always think pizza. I love pizza, usually I make my own pizza dough, but since I had pitas too, I decided to make pita pizzas with a Greek flare. The eggplant, peppers and tomatoes were easy and inexpensive to obtain. I was not happy with using plain fresh vegetables, which would have been fine, I wanted to bring out more flavor by roasting them. I dried the tomatoes in the oven at a low temperature for many hours until they became dehydrated (I did this a few days before I made the pizzas). I will eventually post exactly how I did this, but store bought sun-dried tomatoes would work just fine. I also roasted the red bell peppers, again details for another post. You can also buy roasted red peppers at the store, I just find it cheaper to do myself. Lastly I roasted the sliced eggplant, seasoned with a little olive oil and salt and pepper, under the broiler for a few minutes until soft and browned.
1/4 cup Feta
1/4-1/3 cup Mozzarella
2 roasted red bell peppers
1 small eggplant, sliced and roasted
12 cherry tomatoes, halved and dried
1 head of roasted garlic mashed with 1 tsp olive oil
First I brushed the pitas with roasted garlic/olive oil mixture. Then I layered about 5 pieces of tomato, 3 strips of pepper and 2-3 slices of eggplant. Lastly I topped each pizza with a little mozzarella and feta. The pizzas were then baked in a 475 degree oven for about 5-8 minutes until the cheese was melted and browned. Made 4 small pizzas, enough for 2 people.