Italian Pizzata Bites (serves 4)
Two 6-inch (15 cm)
whole wheat pita wraps
Tapenade, Cheese, Tomato and Prosciutto Toppings
1/4 cup (60 mL) sun-dried tomato or olive tapenade or other deli choices
1/2 cup (125 mL) thinly sliced cherry tomatoes
1/4 cup (60 mL) mini bocconcini balls, cut into 3 slices each, or 1/4 cup (60 mL) grated pecorino or Parmesan cheese
1/4 lb (125 g) thinly sliced prosciutto, coarsely chopped
3 Tbsp (45 mL) chopped basil
Makes 16 pizzata wedges, as an appe-tizer or to accompany soups and salads.
Fun-to-make mini pizza appetizer bites, which are not only tasty but also nutritious. The secret is using whole wheat pita wraps for the crust. Pick up bottled tapenades, antipasto, and caramelized onions, or use condiments and fresh vegetables on hand. Add a hearty tossed green salad for an easy weekday dinner.
1. Several hours before serving put the 2 pita wraps on a large plate. Evenly spread half the toppings on each starting with
the tapenade. Top with the tomatoes and bocconcini overlapping. Sprinkle with
prosciutto. Cover and refrigerate.
2. To serve: preheat the oven to 400°F (200°C). Place pizzatas on a baking sheet or pizza pan. Bake 8 to 10 minutes until the cheese is melted and the pizzatas are crispy. Sprinkle with basil. Slice each pita wrap into 8 triangle wedges and serve.
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