Greek-Inspired Pita Pizza and Spicy Chickpeas

[Guest guest]

Here are two tasty and easy recipes that are adaptable for vegans and

vegetarians alike -- as well as personal tastes. Serve with fresh

ffruit and a nice tart Beaujolais, and you've got a meal. Both are

adapted from recipes I found on the Food TV website. Enjoy!

 

PITA PIZZA -- makes 4 pizzas

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4 pita pockets

1 16 oz. bag frozen spinach, thawed and drained

2 roma tomatoes, diced

2 cloves garlic, minced

1 8 oz. tub feta cheese (optional; mozzarella or soy mozzarella are

good substitutes -- or even use Spicy Chickpeas in following recipe!)

Salt, pepper, and nutmeg to taste

 

Preheat oven to 350. Very lightly grease baking sheet with olive

oil. Slice pitas in half lengthwise and arrange one half of each

pita on baking sheet. Squeeze excess liquid from spinach. Top one

half of each pita with spinach; sprinkle with salt, pepper, and

nutmeg, then top with diced tomatoes and minced garlic. Top with

feta cheese, if desired, then place other half of pita on top. Bake

for 5-10 minutes, or until top of each pita is nice and crusty.

Serves 4.

 

 

SPICY CHICKPEAS

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1 can chickpeas, drained

2 tsp. olive oil

1 tb. your favorite prepared spicy seasoning (I like Emeril's Essence)

 

Heat olive oil in saucepan. Add chickpeas and stir until coated with

oil. Spinkle seasoning over chickpeas and stir frequently until

coated and heated through. Serves 3-4.