SERVES 4
TOTAL TIME: 35 minutes
We found both plain and roasted red pepper hummus to work well here. If you cannot fit all four pitas on a single baking sheet, use two baking sheets and bake on the upper-middle and lower-middle racks, rotating the baking sheets halfway through baking.
|
¼ |
cup extra-virgin olive oil |
|
4 |
(8-inch) pita breads |
|
2 |
tablespoons red wine vinegar |
|
¼ |
teaspoon pepper |
|
⅛ |
teaspoon salt |
|
1 |
small red onion, halved and sliced thin |
|
½ |
cup pitted kalamata olives, chopped |
|
½ |
cup hummus |
|
4 |
ounces shredded Italian cheese blend (1 cup) |
|
4 |
ounces feta cheese, crumbled (1 cup) |
|
2 |
ounces (2 cups) baby arugula |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Brush 2 tablespoons oil over both sides of pitas and lay on baking sheet. Bake pitas until golden brown, about 5 minutes, flipping halfway through baking.
2. Meanwhile, whisk remaining 2 tablespoons oil, vinegar, pepper, and salt together in bowl. In separate bowl, toss onion and olives with 2 tablespoons of vinaigrette.
3. Spread 2 tablespoons hummus evenly over each pita. Sprinkle with Italian cheese blend and feta, then top with onion mixture. Bake pitas until onions soften and cheese is melted and spotty brown, 6 to 8 minutes, rotating baking sheet halfway through baking.
4. Before serving, whisk remaining vinaigrette to recombine. Toss arugula with vinaigrette, pile on top of pizzas, and serve.