pita pizza

My new favourite easy dinner, even easier to prepare since Hilda gave me one of those PNE slicer/dicers for my birthday.

Start by roasting some garlic. Slice the top off a head of garlic, drizzle some olive oil on top and wrap it in tinfoil, then bake it for 20 minutes or so at about 350. Actually, you may as well roast another head, 'cause if you're lazy like me, you'll want to make another pizza tomorrow.

If you've got a baking stone, put that in the oven to heat up. I picked one up at Superstore for $12 (what a deal!) to replace the Pampered Chef one my mom got me, which I dropped and broke (oops sorry mom, best not to buy me expensive anything breakable).

Now... Pour a glass of wine, then when you're ready - or the garlic's ready, whichever - get out a whole wheat pita shell, one of the big ones (I keep a bunch in the freezer).

Cover it with slices of zucchini, red onion, and yellow pepper (pretty colours!).

Chop up some fresh spinach and sprinkle that around.

Cut some tiny tomatoes in half and put those on top too.

Load it up with the roasted garlic (if it's cooled down you can just squeeze out the little cloves).

Pile on LOTS of chopped kalamata olives (more, more, more!) - pits removed, of course.

And last but most important - crumble on some feta cheese (the really good sharp kind).

Put it all on the stone (if you have one). Drizzle with olive oil, and bake on a stone at 450 for 10 or 15 minutes.

Slice it up and dig in. At this point, the pita shell may be a bit brittle but what the hell. Mmmmmmm! Yummy healthy vegetarian thin crust pizza!