Athenian Pizza
Submitted by meesla
Quick pita bread pizza topped with pan-fried eggplant, roasted red pepper, pepperoni, and spaghetti sauce. A Greek-meets-Italian snack or appetizer baked in just 5 minutes.
YIELD
6 servingsPREP
25 minCOOK
5 minREADY
30 minForget delivery. These pita pizzas come together faster than you can find the takeout menu.
Split pita breads get loaded up with spaghetti sauce, golden pan-fried eggplant, red pepper strips, pepperoni slices, and thin-cut onion, then hit a hot oven for just 5 minutes.
The pita crisps up like a thin-crust pizza, and the toppings are a Greek-Italian mash-up that somehow just works.
Great as a quick snack, a game-day appetizer, or a weeknight dinner when nobody feels like cooking a real meal.
Pro Tips
- Split the pita breads completely in half for the thinnest, crispiest base
- Fry the eggplant in batches so it actually browns instead of steaming in a crowded pan
- Add the oil a little at a time as you cook the eggplant; it soaks up oil like a sponge
Ingredients
Directions
Heat 2 tablespoons oil in large skillet over medium heat. Add diced eggplant, a little at a time, and cook until golden brown, adding remaining oil as needed. Drain eggplant on paper towels.
Add red pepper and cook until tender-crisp. Drain on paper towels.
Separate pita breads, pulling completely apart into halves. Arrange on baking sheet, cut sides up. Spread 2 tablespoons spaghetti sauce on each pita bread half. Top with some of eggplant, red pepper, pepperoni and onion slices.
Bake at 400℉ (200℃) 5 minutes.
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