Reviewed: Feb. 10, 2009

I'm sure this would be better with green pesto and artichoke hearts and fresh basil. I thought it was okay, but if I make it again, I probably won't use this recipe. I thought the pita bread was a great healthy way to do a pizza crust though!!

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Kailey

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Reviewed: Feb. 10, 2009

Excellent, healthy and so easy to make! I served these as individual pizzas for dinner. The sun-dried pesto sauce is yummy secret ingredient. Will make these again!

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MHBMHB

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Reviewed: Feb. 9, 2009

A very good recipe. I found it difficult to locate the appropriate pita bread, so substituted a 6 inch wheat pizza crust.

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jpm1312

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Reviewed: Feb. 9, 2009

REALLY delicious!! Two of these filled one hungry stomach, so this could easily feed 2-3 for dinner. I found that cooking directly on the oven rack made the pita much crispier than a cookie sheet. Quick, easy, healthy, and very, very tasty...a new favorite!

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M.C.Taylor

Cooking Level: Intermediate

Home Town: Warren, Maine, USA

Living In: South Portland, Maine, USA

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Reviewed: Feb. 9, 2009

this is one of those recipes that is as good as you make it - add your favorite ingredients, skip out on those you don't like. i made it on pizza dough and followed the dough's baking directions. wonderful and healthy!

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kjbenny

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 8, 2009

I made this recipe for a party; had never made it before. I got rave reviews!!!! I could not find sun dried tomato pesto so I used basil pesto from the refrigerator case. I followed some of the reviewers' advice to pre-bake the pitas for a few minutes. Other than that, I followed the recipe faithfully. It was wonderful and I will make again, most definitely. Good for dinner, also. Thanks for sharing this recipe!

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dianevarga

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Reviewed: Feb. 6, 2009

Great for a weekend vegetarian lunch. I used a fresh whole wheat pizza crust instead of the pitas. We thinly sliced a quarter of a small red onion and used up a few tablespoons of sliced black olives and placed on half the pizza & that side was really good too!

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Alecia

Cooking Level: Expert

Living In: Menifee, California, USA

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Reviewed: Feb. 5, 2009

good if made with basil pesto w/ sundried tomato

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tc nyc

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Reviewed: Feb. 5, 2009

Yummy! Very easy and delicious. Simple to change up and room to be creative.

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Aliciad

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Reviewed: Feb. 5, 2009

Very quick and easy. I followed the recipe exactly. My kids loved it. I made it again a few days later with the leftover vegetables. Didn't have anymore pesto so used pizza sauce & mozarella for the kids along with all the veggies. They loved it all the same and I got the pesto/feta pita for myself!

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busymomof4

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Reviewed: Feb. 4, 2009

VERY GOOD! I didn't have any pesto, so I spread some olive oil on the pitas and then sprinkled dried basil on top before putting the rest of the toppings on. I also skipped the mushrooms. I will definitely make these again!

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Liz

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Reviewed: Feb. 3, 2009

WOW!!! Great with the original recipe, but next time I might add some garlic. Maybe not. I had to cook a bit longer, but kept an eye on it. Thanks for the fantastic recipe.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Feb. 3, 2009

I loved this recipe. Thanks! It was the best.

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sept16

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 2, 2009

This was a huge hit at a dinner party - it's very colorful and presents nicely. I made mine with homemade parsley pesto and it was outstanding.

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foxblaze

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Reviewed: Jan. 29, 2009

We have this frequently. My husband appreciates when I add diced chicken from the freezer. Always add artichokes. You can change the ingredients. Always good and good for you!

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C Rae

Cooking Level: Expert

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Reviewed: Jan. 29, 2009

OH MY! This is so yummy and fun to make. My friend and I made it for dinner one night and we both loved it so the next day I made it for my boyfriend and he thought it was wonderful! It's very filling! Will fix again and again and again!

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Christine

Cooking Level: Intermediate

Living In: Raymore, Missouri, USA

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Reviewed: Jan. 28, 2009

This was a great light dinner. I also added some kalamata olives and some oregano. Very yummy!

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AKOURINOS

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Jan. 22, 2009

Very tasty!!! And so easy to make.

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CT

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Reviewed: Jan. 21, 2009

Fantastic! Very easy and quick, perfect for a light dinner or healthy appetizer. The only thing different I did was add lightly sauteed red peppers and dry basil. I also use flat-out pita bread and pre cooked it a few minutes before adding toppings. Wonderful! Even my meat eating boyfriend loved it:D

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snowsurfer

Cooking Level: Beginning

Home Town: Bristol, New Hampshire, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Jan. 21, 2009

The original recipe was a great base to start with. I made several variations, however. I first sateed 3 cloves garlic, 1 onion, salt, pepper, parsley and basil for a few minutes in olive oil. Then, I added 1 can of artichoke hearts, spinach, and diced tomato. I sateed all of that for about 5 minutes. While waiting for that to finish up, I glazed the tops of my pita bread with a sun dried tomato "pesto" that I bought at my local grocery store. It was in a jar and could be used as a dip or for other things that require a kick of goodness. I dusted the tops of the pitas with feta cheese and then put my veggie satee mixture on top of the pita breads. I put them in the oven for 8 minutes and before serving, I put a table spoon of feta cheese on top! VERY GOOD!!!!!!

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