This dip recipe is one that my friend frequently makes. Any party can easily incorporate it. What more could you want from a recipe than it be quick and simple?
| Prep Time: | 10 mins |
| Cook Time: | 6 mins |
| Total Time: | 16 mins |
| Servings: | 2 |
| Yield: | 2 pizzas |
Ingredients
- 2 tablespoons prepared pesto
- 2 (6 inch) Greek pita flatbreads
- ½ cup feta cheese
- 2 small tomatoes, chopped
- 8 pitted Kalamata olives
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.
- Bake in the preheated oven until cheese is melted, 6 to 8 minutes.
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Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 1339 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Simple yet delicious! I added diced jalapeños for a little heat.
Easy to make and tastes wonderful.
So very good. Loved it. Easy to prepare. I used a walnut based pesto sauce. Excellent.
I added some small cut red onions to the pizza this improved the taste. The other time I used cherry tomatoes
It was very good. A little to rich with all the feta cheese. Even though I love feta.
I didn’t have pita on hand so I made a pizza base instead. This recipe is delicious and I’ll be making it again
Super delicious! I added diced zucchini & shredded mozzarella, baked it for 6 minutes at 425 and it was amazing!
This is a keeper. Absolutely delicious low cal pizza. I didn’t have any kalamata olives so I used anchovies. I also used sliced cherry tomatoes. I will definitely make this again.
This was most delicious….perhaps the best lunch I’ve ever had and far and away the best pizza I’ve ever had. The only changes I made were to add a few more olives, add several quarters of marinated artichoke hearts, and I used whole grain flatbread instead of pita bread. Thank you…..loved it~
Great for Mediterranean Diet.
The idea behind this recipe is great. I didn’t have the listed ingredients, but the recipe lends itself to innovation. The pesto base works well with many toppings. I used a sliced tomato, a sliced scallion, and some chopped kale under the mozzarella. Thank you for the recipe.
Since I discovered this recipe a few months ago I have made this for lunch 2-3 times a week. I use less cheese and occasionally swap out different tomatoes to keep things interesting, plus I use whole wheat pita. Great and simple dish perfect for a quick bite.
Love every ingredient in this dish.. Simple and satisfying for lunch. My 2 year old had fun making it too! I would suggest either upping the temp to 400 for the time suggested or baking for double time.. As the pita didn’t crisp up enough. I broiled mine for 2 minutes at the end. I used a whole wheat Greek pita.
Loved this pizza! Used a prepared crust and prepared pesto, but would love to try this again with everything homemade. YUM!!