Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed black and green brine-cured olives in the deli section of most supermarkets. Serve with: Tabbouleh (bulgur salad), arugula salad with red wine vinaigrette, and marinated artichoke hearts.
To pit an olive easily, simply crush the olive with the side of a chef's knife and pop out the pit.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
Step 2
Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
Step 3
Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.
