Greek Pita Pizzas

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Greek Pita Pizzas to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Greek Pita Pizzas, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 whole pita breads
• 2 tablespoons olive or vegetable
• oil, divided
• 1/4 cup sliced stuffed olives
• 2 teaspoons red wine vinegar or
• cider vinegar
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Dash pepper
• 1/2 cup torn fresh spinach
• 1/3 cup crumbled feta cheese
• 1 small tomato, seeded and
• chopped
• 1/4 cup shredded Parmesan
• cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Brush pitas with 1 tablespoon oil

Step 2: Technique & Execution

Place on a baking sheet

Step 3: Technique & Execution

Broil 4 in. from the heat for 2 minutes

Step 4: Technique & Execution

Meanwhile, in a bowl, combine the olives, vinegar, garlic, oregano, basil, pepper and remaining oil

Step 5: Technique & Execution

Spread over pitas; top with spinach, feta cheese, tomato and Parmesan cheese

Step 6: Technique & Execution

Broil 3 minutes longer or until cheese is melted.