Pita Grilled Cheese Recipes

GRILLED GREEK PITA PIZZAS

Steps:

• Place the first six ingredients in a small bowl; toss to combine. Spread hummus over pita breads. Top with artichoke mixture; sprinkle with cheese. Grill pizzas, covered, over medium heat until bottoms are golden brown, 4-5 minutes.

GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA

Steps:

• Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
• 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 cheese.
• Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.

PITA GRILLED CHEESE

Steps:

• Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add spinach and sauté until completely wilted, about 2-3 minutes. Season with salt, pepper, and garlic powder.
• Stir in olives and sun-dried tomatoes. Mix well and set aside.
• Open each sliced pita pocket and arrange 1 slice of cheddar cheese inside (You can tear the slice in half and overlap them to make it easier to fit in). Top with 3 tablespoons of the spinach filling, then layer with another slice of cheese on top.
• Heat a clean skillet over medium-low heat for 1 minute and use a silicone brush to brush with a little bit of oil. Place two stuffed pita halves on the hot pan at a time and cook until crispy and the cheese melts, about 2 minutes per side. Flip them over once and press down using the back of a flipper spatula.
• Repeat with the remaining pita pockets and serve warm.

GRILLED PITA TRIANGLES

Steps:

• Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve.

GRILLED PITA

Steps:

• Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
• Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
• Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
• Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
• Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
• Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

JAZZED UP GRILLED CHEESE AND TURKEY PITA

Steps:

• First step is to chop garlic up finely, preferrably in a mortar until is smashed all to pieces:}.
• Then combine garlic and margarine so that it makes a garlic butter of it's own in a separate bowl (you should have alot left over for next time or additional sandwiches).
• Cut pita's in half and fill your pocket pitas as you like them.
• Coat the pita's on the outside with the garlic butter.
• Heat a pan up and grilled them to taste.
• Enjoy.

GRILLED PITAS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• In a large nonstick skillet, warm 2 tablespoons of the olive oil over medium heat.
• Add onions, sugar, salt, and cook stirring frequently, until onions are very soft, about 15 minutes.
• Reduce heat to medium-low and cook, stirring often until onions are golden brown, about 20 minutes longer.
• Preheat grill.
• In a cup stir together the remaining 2 tablespoons oil, tarragon, and thyme.
• Brush cut sides of pitas with the herb mixture.
• Sprinkle the goat cheese crumbs over the pitas and top with the caramelized onions.
• Place pitas on grill rack over low heat, and grill until bottoms are crisp and topping is heated through, about 3 minutes.
• To serve sprinkle with parsley and cut into wedges.