Grilled Vegetable and Hummus Pita Pizzas
Yield: 6-8 servings
Cook Time: 20 minutes
Tips: Red, green, yellow and/or orange bell peppers (and perhaps sliced mushrooms) may be used in place of squash, if desired. Simply cut peppers into 1/3-inch slices before grilling. if you don't own an indoor grill, vegetables may be sautèed in a skillet.
Suggestion: Serve as an appetizer or light lunch or dinner.
If you're looking for fun and easy healthy appetizers for your event, you can't go wrong with pita pizza! The fun in making pita pizza is that with a little imagination, you can find plenty of ways to top the pita bread, using almost any ingredients. This pita pizza recipe features grilled pita bread rounds slathered with hummus, then topped with briefly marinated grilled vegetables. The colorful pita pizzas are cut into triangular wedges just
like pizza, but due to their petite sizes, they make the perfect healthy appetizer!
One of the great things about this pita pizza recipe is that you can use any type of pita bread, such as whole grain, plain, garlic flavored, or any other flavor that appeals to you. You can also choose any flavor of hummus, though you might want to refrain from very spicy hummus, because not only might it overpower the grilled vegetables, not everyone is a fan of spicy foods. If you're not a huge fan of zucchini or yellow squash, you can opt to grill some sliced red, green, yellow and/or orange bell peppers (and perhaps even sliced mushrooms) along with the onions instead of using the squash, which will also result in pita pizza appetizers with fabulous flavor, texture and festive color!
When using an indoor grill, if you are using a grill with a top and bottom heating plate, you can cut the cooking time in half. If you don't own an indoor grill, you can also simply sautè the vegetables and pita bread in a skillet, turning the vegetables to lightly brown both sides. The trick is to cook the vegetables so they are tender yet still somewhat firm.
One of the great things about this pita pizza recipe is that you can use any type of pita bread, such as whole grain, plain, garlic flavored, or any other flavor that appeals to you. You can also choose any flavor of hummus, though you might want to refrain from very spicy hummus, because not only might it overpower the grilled vegetables, not everyone is a fan of spicy foods. If you're not a huge fan of zucchini or yellow squash, you can opt to grill some sliced red, green, yellow and/or orange bell peppers (and perhaps even sliced mushrooms) along with the onions instead of using the squash, which will also result in pita pizza appetizers with fabulous flavor, texture and festive color!
When using an indoor grill, if you are using a grill with a top and bottom heating plate, you can cut the cooking time in half. If you don't own an indoor grill, you can also simply sautè the vegetables and pita bread in a skillet, turning the vegetables to lightly brown both sides. The trick is to cook the vegetables so they are tender yet still somewhat firm.
Recipe▼
Ingredients
- 2 medium-sized zucchini and/or yellow summer squash
- 4 tablespoons olive oil, divided
- salt and freshly ground black pepper
- 1 red onion
- 2 ripe yet firm tomatoes
- 3 6-inch pitas (any flavor)
- 1 cup hummus (any flavor except very spicy)
Directions
Preheat grill to medium heat.
Slice squash into 1/4-inch-thick rounds, then place in a mixing bowl. Add 2 tablespoons of the olive oil, 1/4 teaspoon salt and ground black pepper to taste. Toss gently to coat. Set aside.
Peel and cut onion in half from top to bottom. Place onion halves flat-side-down and slice with the grain into about 1/3-inch wedges. Place sliced onion in a separate mixing bowl. Add 1 tablespoon of the olive oil, 1/4 teaspoon salt and ground black pepper to taste. Toss to coat. Set aside.
Cut tomatoes in half, then slice each half into 4-6 half-circle wedges. Place sliced tomatoes in a separate mixing bowl with 1 tablespoon of the olive oil, 1/4 teaspoon salt and ground black pepper to taste. Toss gently to coat. Set aside.
(Note: If using a grill with a top and bottom heating plate, cut cooking time in half and do not turn vegetables or pitas over.) Grill squash for about 8 minutes, turning over one-half way through cooking time. Remove from grill and set aside. Grill onions for about 5 minutes, rotating once half-way through cooking time. Remove from grill and set aside. Grill tomatoes for about 3-4 minutes, turning once half-way through cooking time. Remove from grill and set aside.
Warm pitas on the grill for about 3 minutes on each side. Remove from grill and slather each pita with 1/3 cup of hummus. Top with summer squash, tomatoes and onions. Cut each pita into 8 pieces.
Slice squash into 1/4-inch-thick rounds, then place in a mixing bowl. Add 2 tablespoons of the olive oil, 1/4 teaspoon salt and ground black pepper to taste. Toss gently to coat. Set aside.
Peel and cut onion in half from top to bottom. Place onion halves flat-side-down and slice with the grain into about 1/3-inch wedges. Place sliced onion in a separate mixing bowl. Add 1 tablespoon of the olive oil, 1/4 teaspoon salt and ground black pepper to taste. Toss to coat. Set aside.
Cut tomatoes in half, then slice each half into 4-6 half-circle wedges. Place sliced tomatoes in a separate mixing bowl with 1 tablespoon of the olive oil, 1/4 teaspoon salt and ground black pepper to taste. Toss gently to coat. Set aside.
(Note: If using a grill with a top and bottom heating plate, cut cooking time in half and do not turn vegetables or pitas over.) Grill squash for about 8 minutes, turning over one-half way through cooking time. Remove from grill and set aside. Grill onions for about 5 minutes, rotating once half-way through cooking time. Remove from grill and set aside. Grill tomatoes for about 3-4 minutes, turning once half-way through cooking time. Remove from grill and set aside.
Warm pitas on the grill for about 3 minutes on each side. Remove from grill and slather each pita with 1/3 cup of hummus. Top with summer squash, tomatoes and onions. Cut each pita into 8 pieces.
