Grilled Vegetable and
Hummus Pita Pizzas
Sabra
1 1/2 cups yellow and/
or green summer squash
(about 2 medium sized)
cut in 1/4-inch rounds
Salt and freshly ground
black pepper
1 red onion
2 vine-ripe tomatoes
3 6-inch pitas
1 cup Sabra* hummus
Preheat the grill or a grill pan over medium heat.
Place squash in a bowl and add 2 tablespoons olive
oil, 1/4 teaspoon salt and pepper to taste; stir to coat.
Peel and cut onion in half. Slice with the grain into
1/3-inch wedges. Place in a bowl with 1 tablespoon
olive oil, 1/4 teaspoon salt and pepper to taste; stir
to coat.
Cut tomatoes in half and slice each half into 4-6 halfmoon wedges. Place in a bowl with 1 tablespoon olive
oil, 1/4 teaspoon salt and pepper to taste; stir to coat.
Grill the squash for about 8 minutes, rotating once. Grill
the onions for about 5 minutes, rotating once. Grill the
tomatoes for about 5 minutes, rotating once.
Warm pitas on the grill for about 3 minutes on each
side. Remove from the heat and slather each pita
with 1/3 cup hummus. Top with summer squash,
tomatoes and onions. Cut each pita into 8 pieces.
Makes 6-8 servings.
Tip: The best pita for this is the flat variety. You can
also use lavash.
Recipe developed by Colombe Jacobsen.
* Brands may vary by region; substitute a similar product.
1 8-ounce ball of fresh
buffalo mozzarella
8 large basil leaves
Extra-virgin olive oil
Balsamic vinegar
Sea salt
Freshly cracked black
peppercorns
Fresh Buffalo Mozzarella Caprese
Mucci Farms
Wash tomatoes and cut into quarters. Tear mozzarella
into rustic-style pieces. Hand-tear basil leaves.
In a bowl, combine tomatoes, mozzarella and basil.
Toss with oil, a touch of balsamic vinegar, and salt
and pepper to taste. Makes 4 servings.
Tip: Serve with toasted bread or crackers.
Quick
Easy
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