Pita Pizzas With Hummus, Spinach, Olives, Tomatoes & Cheese

"These are inexpensive, easy, quick to put together and can be served room temp or right out of the oven. Cut into wedges like small pizza slices. They never last long and you can really use any toppings. I like to make my own hummus, but it isn't difficult if you want to make your own. But I get a small container which is enough for about 8 pitas for under $3, a roasted red pepper hummus right from the grocery store so why not. Then my favorite toppings are black or kalamata olives, goat or feta cheese, carmelized onions, fresh basil, fresh baby spinach, diced tomato or sundried tomatoes. You can add anything. Just lightly toast in the oven top, cook again for just 5 minutes and done! Slice like a pizza and serve. Great easy treats."
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
Ready In:
48 small slices


  • Pitas

  • 1 12 cups hummus you want about 3 tablespoons per pita bread (I prefer roasted red pepper)
  • 3 tablespoons olive oil
  • salt
  • pepper
  • Toppings

  • 1 cup sliced black olives (kalamata olives are also great, use your favorite)
  • 1 12 cups feta cheese (goat cheese is great as well)
  • 1 cup tomatoes, seeded and chopped (I used plum tomatoes)
  • 2 cups Baby Spinach
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon black pepper
  • Finishing

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Options

  • scallion, carmelized onions, sauteed onions, sauteed mushrooms, arugula, basil


  • Pitas -- Brush with a little olive oil, salt and pepper on each pita. Lightly toast in a 400 degree oven until slightly brown.
  • Top -- Top with hummus, then your favorite toppings. I like olives, baby spinach, tomatoes, feta, a little black pepper and some Italian seasoning. But NOTE -- you can add any of your favorite toppings.
  • If you add onions, mushrooms, peppers, zucchini, artichokes, etc., I pan saute lightly first so they are pre-cooked before adding to the pizza. The pizzas are only cooked a few minutes so just have everything ready.
  • Bake -- Another 5 minutes in the oven, just to heat everything up and soften the cheese.
  • Finish -- Mix the balsamic vinegar and olive oil and just simply drizzle over the top after it comes out of the oven. Perfect finishing touch. Just cut in Pizza slices and serve. I like to use my pizza cutter and 6 slices per pita.
  • ENJOY a very simple inexpensive quick appetizer.

Questions & Replies

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  1. LifeIsGood
    10 stars if I could!!! I fixed 2 pitas today, so I could have one for lunch and save the other for tomorrow. I've already sliced into the 2nd pita pizza! This is a fabulous technique and the perfect combination of flavors. Don't forget the olive oil/balsamic drizzle when the pitas come out of the oven - it is a DELICIOUS touch. I toasted my pitas for about 5 minutes at 400 degrees F. , topped it with homemade roasted red pepper/kalamata olive hummus, then sprinkled on baby spinach, chopped tomatoes, chopped kalamata olives, chopped gr. onions and feta cheese. Baked another 5 minutes, drizzled with the olive oil/balsamic. YUM!!! I'm putting this inot my Best of the Best file. Thank you! ~Made for Spring 2011 PAC~
  2. kyle4636
    This recipe is awesome! Very recommended. It even made the cut for our list of the Best Lunch Ideas for Kids. Checkout the rest of the list here http://www.listsforall.com/best-lunch-ideas-for-kids/
  3. sofie-a-toast
    This is a great, easy, quick twist on a standard pizza. Wonderful Mediterranean flavors. The balsamic is a must. Will continue to use this as a throw together before running out the door meal!
  4. shelly.johnson
    I've made this a few times now, and I tell you it just gets better every time! Thank you for such a great recipe!


<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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