Name: Mediterranean Style Pita Pizzas with Quick-Pickled Onions
Prep time: 30 min
Total time: 30 min
Ingredients: 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

Prep-time: 30 minutes / Ready In: 30 minutes
Makes 4 pizzas
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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.

By Shelli McConnell, Jun 1, 2020

Ingredients

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

Instructions

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.
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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Sarah6 months ago

How to store any leftover pickled red onion??

Courtney Davison6 months ago

Hi Sarah,
You can store leftover pickled red onion in the fridge in a covered container for five to seven days.
Thanks!

Courtney
Editor, Forks Over Knives

Allyson2 years ago

Yuuummm! This is a great refreshing summer meal! I used the Curried Roasted Carrot Hummus for the hummus. Very good! I added in cucumber and black olives for some more veggies too. The pickled onion was a very nice finishing flavor.

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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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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