Pita Pizza Triangles Recipes

TOASTED PITA TRIANGLES

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
• Bake for 10 minutes.

PITA PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
• Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

PITA TRIANGLES WITH OLIVE RELISH

Steps:

• In medium bowl, combine all relish ingredients; mix well. Let stand at room temperature for about 1 hour or refrigerate up to 4 hours to blend flavors.
• Heat oven to 350°F. Line 2 cookie sheets with foil. Cut each pita bread into 6 wedges. Split each wedge to make a total of 24 wedges; place on foil-lined cookie sheets. Brush wedges with 2 tablespoons oil.
• Bake at 350°F. for 5 to 8 minutes or until crisp. Cool 10 minutes. Serve pita triangles with relish.

PITA TRIANGLES

Steps:

• Combine ingredients except bread. Using a sharp knife, split pita into rounds. Spread each with a tablespoon or so of mixture and place on a cookie sheet. Freeze uncovered, then transfer into plastic bag. When ready to use, preheat oven to 375°. Cut frozen circles into 6ths (small size) or 8ths (large loaves) using a sharp carving knife. Spread on cookie sheet, in one layer. Bake for 15-20 minutes until they start to brown a little.

TOASTED PITA TRIANGLES

Steps:

• Preheat the oven to 350 degrees.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

SPICED PITA TRIANGLES

Steps:

• Preheat oven to 350 degrees, with rack in center. In a small saucepan, heat cumin and sesame oil over medium-low heat until fragrant, 5 to 6 minutes. Season with salt and pepper; add thyme, if desired.
• Brush both sides of each pita round with spice mixture. Cut rounds in half, and cut each half into 6 triangles, each about 1 inch wide.
• Place triangles in a single layer on a baking sheet, and bake until crisp and golden brown, 20 to 30 minutes. Transfer to a wire rack; let cool completely.

PITA PIZZA TRIANGLES

Steps:

• preheat oven to 350* cover baking sheet with foil.
• place pita breads rounds ,leave pitas whole, on the baking sheet.
• top each pita round with tomato sauce and sprinkle with garlic powderand black pepper to taste.
• top with mozarella cheese, may use low fat cheese if you like,baby spinach leaves and chopped mushrooms.
• bake until cheese is melted and pita bread is crisp. about 8-15 minutes.
• allow to cool,slice and serve.

MEDITERRANEAN PITA TRIANGLES

Steps:

• Preheat oven to 425 degrees F.
• Place whole pitas on baking sheet.
• Mix yogurt, tahini, lemon juice, water and garlic until smooth.
• Spread half of yogurt mixture on each pita bread.
• Cut yellow pepper lengthwise into strips about 1/8 inch wide, then cut strips in half and place decoratively on pitas.
• Then top each pita with half of the tomatoes, olives and feta.
• Bake for 8 minutes, until pita begins to crisp and feta is beginning to melt.
• Remove from oven, cut pitas into 6-8 triangles and serve warm, or leave whole and serve as individual pizzas.

SPICED BEEF ON PITA TRIANGLES WITH FRESH MANGO SALSA

Steps:

• Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
• Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
• Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
• When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.