Pita Pizzas

From Dish it Out: Simple Recipes That Inspire by Christine Cushing

This is the recipe that I made on my audition for Dish It Out. Here I am, so it must have made an impact. Actually, my producer loved its simplicity. It's also a great example of a dish that tried to introduce you to different kinds of cheese and toppings in an otherwise common dish. It turns the ordinary into the fabulous effortlessly. I also call this the perfect '90s recipe, because it can be custom-designed for families in which everyone arrives home at all hours of the evening.

4 6-inch/15-cm Greek-style pitas (soft)

3 tbsp/45 ml extra virgin olive oil

4 oz/114g Friulano cheese, shredded

3 oz/85g goat cheese, crumbled

1/4 cup/50 mL black olives, pitted and sliced

2 plum tomatoes, diced

2 baby eggplants, grilled and diced

3 large sprigs fresh basil

Freshly cracked black pepper to taste

Preheat oven to 200c (400F)

Brush olive oil liberally over pitas.

Sprinkle with 1/2 the Friulano, then goat cheese. Sprinkle with olives, tomatoes, and eggplant. Sprinkle with remaining Friulano and top with basil and pepper.

Bake on bottom rack of oven on a cookie sheet for 8 minutes, or until cheese melts and pita is golden. For a crispier crust, place pitas on foil to bake, instead of on a baking sheet.

Cut each pizza into 4 triangles and serve warm.