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Cold Vegetable Pita Pizzas

These tasty appetizers feature Red Pepper Dip with Cream Cheese, black olives, tomatoes and shredded cheeses on pita bread wedges.

Ingredients

  • 1 Tbsp. Robert Rothschild Farm Garlic Oil Infused with Fresh Garlic
  • 1/2 Red onion, thinly sliced
  • 4 Pita breads
  • 1/2 jar Robert Rothschild Farm Red Pepper Dip with Cream Cheese
  • 1/2 cup Black olives, sliced
  • 2 Plum tomatoes, diced
  • 1/4 cup Mozzarella cheese, shredded
  • 1/4 cup Cheddar cheese, shredded
  • Directions
    1. Heat Garlic Oil Infused with Fresh Garlic in a sauté pan and sauté onions until well caramelized. Remove from heat and set aside to cool.
    2. Toast pita breads in a 350 degrees F oven until lightly crisped. Spread a generous layer of Red Pepper Dip with Cream Cheese on top surface of each pita bread.
    3. Divide the onions equally onto each pita bread on top of Red Pepper Dip with Cream Cheese. Top with even amounts of olives and tomatoes. Sprinkle with cheeses.
    4. Slice into wedges for a great party appetizer.

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