Grilled Pitas with Tomatoes, Olives and Tofu Feta
Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed in the deli section of most supermarkets or make your own fresh! Serve with: Tabbouleh (bulgur salad), arugula salad with red vinaigrette, and marinated artichoke hearts.
4 Servings
Ingredients
1 cup diced seeded plum tomatoes (about 4)
½ cup pitted coarsely chopped mixed olives
½ cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
½ cup crumble soy feta cheese
(about 3 ounces)
Prepare barbecue grill (medium-high heat). You may use stovetop grill skillet if you so desire.
Stir tomatoes, olives, onions, 2 tablespoons oil, and mint in small bowl.
Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred; about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with soy feta cheese.
4 Servings
Ingredients
1 cup diced seeded plum tomatoes (about 4)
½ cup pitted coarsely chopped mixed olives
½ cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
½ cup crumble soy feta cheese
(about 3 ounces)
Prepare barbecue grill (medium-high heat). You may use stovetop grill skillet if you so desire.
Stir tomatoes, olives, onions, 2 tablespoons oil, and mint in small bowl.
Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred; about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with soy feta cheese.
Cover grill with pitas until topping is warm, about 2 minutes. This is optional.
Transfer pitas to plates and serve.
TEST-KITCHEN TIP: To pit an olive easily, simply crush the olive with the side of a chef’s knife and pop out the pit. Note: Grilling can be one of the quickest ways to get a great meal on the table.
Homemade Pitas:
3cups bread flour
2 tablespoons olive oil
1 tablespoon of bread yeast
½ teaspoonful sea salt
1 cup warm water
Mix flour, salt, oil, bread yeast in bowl. Slowly add water until mixture is manageable. Should not be sticky. If so, sprinkle with a little four. Place mixture out on flat surface. Knead a little. Let rest for 20 minutes. Shape out small round pieces. On flour surface, roll out ball into flat mini pizza shapes.
Not too flat, about ½ inch thick. Place on pre-heated stone. Watch the pitas come to life. Remove with browned, not too dark. Place on rack and sprinkle with a little olive oil (optional). When all are completed, or you have cooked all you needed. Place toppings on them and serve. The remaining may be frozen after cooked. Great homemade. You may use your favorite pizza dough recipe.
2 tablespoons olive oil
1 tablespoon of bread yeast
½ teaspoonful sea salt
1 cup warm water
Mix flour, salt, oil, bread yeast in bowl. Slowly add water until mixture is manageable. Should not be sticky. If so, sprinkle with a little four. Place mixture out on flat surface. Knead a little. Let rest for 20 minutes. Shape out small round pieces. On flour surface, roll out ball into flat mini pizza shapes.
Not too flat, about ½ inch thick. Place on pre-heated stone. Watch the pitas come to life. Remove with browned, not too dark. Place on rack and sprinkle with a little olive oil (optional). When all are completed, or you have cooked all you needed. Place toppings on them and serve. The remaining may be frozen after cooked. Great homemade. You may use your favorite pizza dough recipe.
Tofu Feta Cheese
Makes one serving:
1 cup crumbled Tofu
1 cup soy parmesan cheese
1 tablespoon tofutti cream cheese
1 teaspoon lemon juice. Add more to taste if necessary.
Combine all ingredients in a small bowl. Cover and place in refrigerator for three to four days, tossing daily! Can be used right away, but for better tasting feta, let set a few days before eating!
No comments:
Post a Comment