Mediterranean Pita Pizza with Tahini Sauce
Mediterranean inspired pita pizzas include a layer of a citrusy tahini sauce, topped with tomatoes, sweet and nutty artichoke hearts.
One of the recipes I cooked on my recent television appearance here in Greece, were these tasty and easy to make mini pizzas made with pita bread and tahini sauce. These are great snacks for Super Bowl parties or for lunch or for a quick snack. I originally presented these pizzas as diabetic-friendly, and they are since they are fairly low in carbs, a good source of protein (from the tahini) and fiber. Tahini can be an alternative to peanut butter, it’s made from sesame seeds and it’s a great source of monounsaturated and polyunsaturated fats and antioxidants. OK, so these are really good for you, but they are really tasty too. They are a nice alternative to pizzas with tomato sauce, and you can load them with plenty of vegetables (good for the kids).
Mediterranean Pita Pizza with Tahini Sauce
Ingredients
- 4 6- inch pites pites is plural for pita
- 2 chopped onions
- 2 to matoes chopped you can try sun dried tomatoes
- 4-6 tablespoons chopped black olives kalamon and green olives
- Artichoke hearts in pieces
- Pine nuts
- Feta optional
Instructions
- Preheat the oven at 400 F (200 C).
- In a small bowl mix all the ingredients for the tahini sauce.
- Spread 2 teaspoons tahini sauce on each pita and than add1 1/2 tablespoon chopped olives, tomato, onion and artichoke pieces.
- Top with 2-3 teaspoons crumbled feta and a few pine nuts.
- Bake in the oven for 10 minutes.
- Cut in quarters and serve.
Simply delicious! I’m just wishing I would have made two instead of one.
Would it be possible to add nutrition information to your recipes?
Thank you!
How many calories per srving suggestion?
do you have the nutriional analysis for this pita pizza? I’m diabetic and on cholesteroal meds also and try to keep track of saturated fats and carbs. And BTW, I love your cook book. I use it every week to plan the menus for the week. My husband especially loves the Caponata!
do you have the nutriional analysis for this pita pizza? I’m diabetic and on cholesteroal meds also and try to keep track of saturated fats and carbs. And BTW, I love your cook book. I use it every week to plan the menus for the week. My husband especially loves the Caponata!
I just made this for breakfast and it is so incredibly delicious! Thank you for this wonderful recipe. I did use walnuts in place of pine nuts, since this is what I had on hand.
I made one of these for just me. I may not have gotten everything in the exact proportions, but it was really good! Also, my store was out of pita bread, so I used a piece of whole-wheat bread. I’m sure pita bread would be better. It was still a delicious little treat.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Delicious!!
I just made this tonight for dinner and it was delicious! I used the option of sun dried tomatoes. The tahini was such a delicious sauce. I will definitely be making this often and it is a very easy, quick, healthy meal. Thank you!
Thank you Marcia!
Hello Elena. I like the look of this recipe – I’m mad on tahini – but the artichoke hearts, are these fresh or is it okay to use the ones that come in a jar? Thanks.
Hi John,
Yes, these are from a jar (artichoke hearts), so no worries!
I agree Curtis! A drizzle of extra virgin olive oil after baking will make these pizzas even tastier (and healthier).
Excuse me, Elena. I believe there’s one very important ingredient missing. Drench it all in delicious Greek extra virgin!