No fork is required when tucking into these crispy, warm pita pizzas topped with a zippy whipped feta and refreshing cucumber salad. Instead of making individual pizzas, serve the whipped feta topped with cucumber salad in a bowl to use for dipping – there’s no wrong way to enjoy this fresh bite.
Tomato Cucumber Salad
Preheat oven to 375ºF. Place pitas on a large baking sheet. Brush with olive oil. Bake in oven for 10 minutes, until crispy.
Add feta, yogurt and lemon juice (or wine) to a food processor or high-speed blender. Puree until smooth and creamy. Transfer to a bowl, cover and refrigerate until ready to serve.
Toss all Tomato Cucumber Salad ingredients in a large bowl. Set aside.
Spread each pita with a thick layer of whipped feta and top with cucumber salad, pine nuts or walnuts and oregano. Slice into wedges and serve immediately.