Reviewed: Jan. 16, 2009

This recipe is quick, easy and terrific! You can easily make adjustments to suite your tastes. I added store bought rotisserie chicken. Once I was out of the tomato pesto, so I sauteed a a little garlic in olive oil instead, which was also tasty. Maybe next time I'll add black olives. I'll make this frequently, it's just so simple and good. I can't wait to serve to my friends as an appetizer at our next get together.

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KLA2112

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Jan. 15, 2009

My hubby and I loved these! So, easy and delicious.

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JBANTAU

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Reviewed: Jan. 14, 2009

Excellent! My husband and kids loved it. I served it with split pea soup for a hearty vegetarian meal. I added diced zucchini instead of mushrooms. It was even good the next day when we reheated the leftovers.

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Jackie

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Reviewed: Jan. 13, 2009

Super fast and easy and SO SO good! I used vegan pesto and local sun dried tomatoes. Thanks!

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happychef211

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 13, 2009

Wow, these are so good and so filling! You have to use the whole wheat pitas! I used regular basil pesto because that is what we had on hand. These are phenominal and I don't feel guilty eating it! Thanks for the recipe!

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Alycia

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Reviewed: Jan. 12, 2009

This was sooo yummy! I added chicken breast and used goat cheese instead of feta. I WANT MORE!

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JAmieLovesLuCeesMuffinButt

Cooking Level: Beginning

Home Town: Gardnerville, Nevada, USA

Living In: Carson City, Nevada, USA

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Reviewed: Jan. 11, 2009

I read other reviews and decided to prebake-just for a few mins my greek pitas, being that they are thicker than the reg pitas. I dont think pre-baking was neccessary.It was a lil to crunchy but SO GOOD non the less. The sun dried tomato pesto and feta are Sooooo delicious together. If you sub'ed the tomato pesto with something else, you must try it with the sun dried pesto! This is a keeper for sure!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 11, 2009

use blue cheese instead.

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jpvargas

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Reviewed: Jan. 10, 2009

So easy, so quick and sooo tasty. Wouldn't change a thing except to bake it a little longer (20 minutes vs 17) to get the pita a little more crisp around the edges. I also used the larger 10" pitas. A definite keeper!

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stellaaa

Cooking Level: Beginning

Living In: Denver, Pennsylvania, USA

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Reviewed: Jan. 9, 2009

Wonderful! So easy -hubby even enjoyed it & he's not so much into the veggie-pesto thing. I used some homemade basil pesto I had in the freezer and added tomatoes to that. I also piled on some thinly sliced onion and bell pepper with the other vegetables. The feta is what makes it I believe. I also pre-baked the pitas for about 5 min as others suggested and our crusts were crisp and crunchy, not soggy at all. I will make these often as we are trying to lighted up our meals, but not sacrifice flavor.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 8, 2009

I loved this recipe! I did use basil pesto instead of the tomato but everything else was as written. It was absolutely amazing! Thanks.

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jammin2u

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

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Reviewed: Jan. 6, 2009

This is by far one of the best recipes on the site, and I have tried many many over the past several years. The only change I made was to leave out the mushrooms. My intentions were to add chicken, but I forgot to pick up some and I'm glad I made this as is. It is one of the few meatless recipes where you don't feel like something is missing. So delicious is deserves more than 5 stars!

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LAMBY1217

Cooking Level: Expert

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Reviewed: Jan. 5, 2009

This is such a quick and easy recipe! I think it tastes better than regular pizza! One thing i change is that instead of using pesto or any type of sauce, i just lay down some slices of cherry tomato(i like their flavor the most) so the bread doesnt get so soggy but you still have the tomato flavor that is a must for this recipe.

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VittsGirl

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Jan. 2, 2009

I loved this recipe. Didn't change a thing. Tasted like I was eating pizza but more healthier. Delicious and easy way to add more veggies in my diet.

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apryllshowers

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

We loved this light delicious meal! We served it up at a dinner party and grabbed a few extra pitas, pizza sauce, & mozzarella for the kids & it worked out great! It is a good as a fancy restaurant Margarita Pizza if not better! We did it twice in two weeks!

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Jessica

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Reviewed: Dec. 24, 2008

This is pretty good. I love the toppings with all fresh ingredients I don't have to feel too guilty eating it. The pita does come out a little soggy towards the center though. Perhaps I will make again with a reviewers suggestion of baking the pita a bit before hand. I also will try this on flat bread to see if that makes a difference. Overall very good!

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LP

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

Delicious lunch idea. Easy to make and who doesn't love feta? I omitted the olive oil/parm cheese to keep it on the light side. I didn't miss the extra calories at all. I may use regular pesto next time; the sun-dried tomato pesto reminds me too much of plain tomato sauce.

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DEADGIRRRL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 8, 2008

Great combination of veggies to compliment the feta cheese. My problem was that the pesto made it kind of oily and when I cut it into pieces the toppings were a little messy. -this could have been my fault for piling them high, figuring the spinach would wilt more than it did. So it fell apart a bit. But still tasted delicious.

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Shelly

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Reviewed: Nov. 23, 2008

This was so great! My very fussy daughters even loved it! I will definately be making this again!

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tina w.

Cooking Level: Intermediate

Living In: Fraser, Michigan, USA

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Reviewed: Nov. 22, 2008

Delicious! I did add a tiny bit of fresh mozzerella but that was it. Will make again and again. We had them with soup. Perfect. Not too hearty. Just right. Thanks for the recipe. We loved it.

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