This whole wedding budget thing is harder than I expected! While attempting to save for our dream day the fiancé and I are trying to learn to cut corners. Today’s Greek Pita Pizza’s were a result of a cut corner. But, you know what they were an unexpected delight.
In the past we thought nothing of going to grab a casual weekend lunch. Mostly because we were simply too lazy to cook (and by we…I mean “I”). One of the easier ways to save a little extra is to cut out unnecessary expenditures like these lunch outings. I would much rather go to one or two awesome dinners out a month then use up our restaurant outing budget on small lunches here and there. Now that we would no longer be dining out every weekend for lunch I had to start coming up with ideas to whip up at home. The key word for these meals was that they needed to be simple. After long, busy work weeks, I want nothing more than to make my life easier on my two “rest” days.
Today’s recipe is one of the recent lunches I threw together. It was easy, quick, and curbed my pizza craving. I love that these pita pizzas are perfectly portioned for one person and you can make as many or as little as you want in one cooking session. Most of the ingredients are things I always have on hand but, it’s easy to change up with whatever vegetables you find in the fridge.
I hope you enjoy these crispy, cheesy and zestful little pita pizzas. I know I did!
- 2 whole wheat pitas
- ½ sweet onion, sliced
- 1 cup fresh spinach
- 1 garlic clove, minced
- 1/3 cup olives
- ¼ cup feta
- ½ cup mozzarella
- Olive oil
- Preheat the oven to 425 degrees. If you have a pizza stone, preheat the oven with the stone in the oven. If not, use a pan instead.
- Heat a teaspoon of olive oil in a small pan. Add the minced garlic and cook until fragrant, about 30 seconds-1 minute. Add the onions and sauté until soft, 5 minutes. Pour the spinach into the pan and cook down for another minute. Remove the mixture from heat.
- Brush the 2 pitas with olive oil. Top evenly with feta and mozzarella followed by the olives and spinach mixture. Lastly sprinkle a little oregano on top.