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1 12-in. or 2 8-in. pita bread
1/2 cup sour cream, or plain yogurt
1 red onion
2 marinated artichoke hearts
200 g Greek-style shredded cheese, see tip
1/2 cup kalamata olives, pitted and halved
Preheat oven to 475F (240C). Place whole pita on a baking sheet. Spread sour cream overtop, right to edges. Cut onion in half lengthwise and place cut-side down on a cutting board. Thinly slice. Pat artichokes with paper towels to remove excess oil, then coarsely chop. Sprinkle half of onion over sour cream. Top with half of cheese. Cover with remaining onion, artichokes and olives. Sprinkle with remaining cheese. Bake in centre of 475F (240C) oven until cheese is completely melted, from 12 to 15 minutes.
Calories 241, Protein 7.9g, Carbohydrates 24.1g, Fat 12.9g, Fibre 1.8g, Sodium 805mg.
Take the edge off sport-fuelled hunger by noshing on this pita pizza. This recipe can easily be doubled or tripled.
If you don't have packaged Greek-style shredded cheese, simply substitute 2 cups (500 mL) crumbled feta cheese mixed with 1 tablespoon (15 mL) finely chopped sun-dried tomatoes, 1-1/2 teaspoons (7 mL) dried leaf oregano and 1/2 teaspoon (2 mL) freshly ground black pepper.