Recipe of the Week: Pita Pizza

By Devon Carey Berrier

This sweet and savory treat can be served as an appetizer or an afternoon snack. The flavors remind me of Fall, but I have made this dish at many different times throughout the year.

4 Whole Wheat Pita rounds (suggest: Trader Joe’s brand, because it is thinner and crisps up nicely)
2 firm Fuji apples (I find that Granny Smith, which is typically the apple of choice to bake with, is too tart for the flavor I like—but, please use whatever apple you like best), thinly sliced
A block of triple cream brie
A block of plain havarti cheese
Candied walnuts (chopped, about half a cup)

Preheat oven to 400 degress
Place pita on an ungreased baking sheet and bake for about 3-5 minutes until the pita is just a little bit crispy.
Take pita out and lay the thinly sliced apples around the pita creating a fan effect with the apples—make sure to cover as much of the pita as possible.
Slice the brie and havarti as thinly as possible. Because the brie is extra creamy, it may be easier to take little chunks and drop them on top of the apples, and then shred the havarti on top of the brie.
Pop back in the oven for another 4-5 minutes until all the cheese is melted and bubbly.
As soon as the pita pizzas come out of the oven, sprinkle the candied walnuts over the top.
Slice into quarters and serve.

Makes: 8 servings (or 4 depending on the group you are serving!)

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