Sunday, May 27, 2007

Pita Pizza with Hummus, Eggplant Pesto, & Zahtar

It's been a wonderfully active day: running, lunching with friends, shooting hoops, hot-tubbing, swimming, and playing guitar. So I wanted something easy and fast to prepare, not too filling, but full of excitement. These little pita pizzas hit the spot!

I toasted olive oil-brushed pita under the grill for 2 minutes, then spread them with hummus, smokey eggplant pesto, sliced organic cherry tomatoes, zahtar and feta. Grilled them for 3 minutes for the perfect light dinner, bursting with flavor, and complimenting a fat glass of Cabernet.

Here's to the good life and a relaxing Memorial Day weekend!


Blogger Jacqueline Meldrum said...

That is so quick and easy, I will give it a go, the eggplant pesto sounds good, did you cook the eggplant before whizzing it in your pesto? How did you fit all of that into one day?

5:27 AM  
Blogger Catherine said...

holler - good point on the eggplant pesto. I'm actually using a preprepared eggplant pesto. I'ts wonderfully smokey, vegan, and contains mesquite grilled eggplant, olive oil, fresh garlic, spices and salt. It's smooth, but not creamy. It's wonderful on pizza, sandwiches, or just on crackers.

9:39 AM  

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