Garden Pizza with Cheese
For a quick and easy lunch or light supper, try this pita bread pizza topped with olive oil, plum tomato, onion, fresh herbs and three types of cheese.
1 pita bread round, 6-inches across
1/2 teaspoon olive oil
1 ripe plum tomato, sliced 1/4 inch thick
1/2 sweet onion, thinly sliced into rings
1 tablespoon fresh basil, minced
1 tablespoon fresh oregano, minced
1/2 teaspoon dried oregano
1/4 cup shredded Wisconsin Mozzarella cheese
1 tablespoon shredded Wisconsin Provolone cheese
1/2 tablespoon grated Wisconsin Parmesan cheese
- Cut a circle from the top layer of the pita bread, leaving a 1/2 inch rim around outer edge of “crust”. Brush the bottom of pita bread with olive oil; place on a cookie sheet. Spread the tomato slices along the hollow of pita bread; arrange onion rings on top. Sprinkle herbs over pizza; spread the cheeses evenly over pizza filling.
- Bake in a preheated oven at 400°F (205°C) for 10 to 12 minutes until bubbly.
Makes 1 serving. (Increase recipe as needed.)
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.