05 June 2007


Pita Pizza, Starring Zucchini
Serves 2

olive oil
1/2 sweet onion
6-8 garlic cloves, peeled and pressed
1 small zucchini
generous handful chopped fresh parsley
2 whole wheat pitas, uncut
feta cheese (block)
sea salt
mozzarella cheese, grated
more olive oil

In a cast-iron skillet, warm just enough olive oil to cover the bottom, and sauté the onions and garlic until all becomes very fragrant. Add in the zucchini and continue to cook, stirring occasionally, until vegetables are nearly as browned as you like them. Throw in the parsley and when it is wilted remove the vegetables from the heat.

Preheat the oven's broiler. Place pita rounds onto a baking sheet. With a knife, shave thin bits of feta from the block and cover each pita round. Divide the vegetables in half and arrange on pita rounds. Sprinkle each pizza with sea salt to taste, and cover with grated mozarella. Place baking sheet under broiler and watch pizzas carefully so they don't burn. When the cheese is melted and toasty, remove them from the oven, drizzle each pizza with olive oil, and serve warm.

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