• Prep-time: / Ready In:
  • Makes 4 pizzas

Who says salad has to come in a bowl? Get your greens on with pizza. Toasted pita rounds are the perfect size for personal pizzas, and they pair deliciously with the Mediterranean flavors in this easy anytime recipe. Quick-pickled onions add a tangy touch.


  • ½ cup apple cider vinegar
  • 1 tablespoon pure cane sugar
  • 1 clove garlic, minced
  • 1 large red onion, thinly sliced (1 cup)
  • ¾ cup oil-free hummus
  • 4 6- to 7-inch whole wheat pita bread rounds, toasted
  • 1 10-oz. package heirloom grape tomatoes, halved
  • 1 5-oz. package baby mixed salad greens
  • 2 tablespoons chopped toasted walnuts


  1. For pickled onions, in a small saucepan combine vinegar, sugar, and garlic. Bring to boiling. Stir in red onion. Remove from heat; let stand 20 minutes while preparing pizzas.
  2. Spread hummus over pita rounds. Top with tomatoes. In a large bowl combine lettuce and 1 Tbsp. onion pickling liquid; toss to coat. Top tomatoes with lettuce and walnuts. Drain pickled onions; top pizzas with onions (discard remaining liquid).

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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