Right now, with all 4 of my kids in the midst of the busy spring sports season, every dinner I make has to be quick and easy. Most evenings we are not getting home much before 8 pm and everyone is starved. Slow cooker meals are great, but not every night.
Enter this wickedly good, fresh and fast recipe for Pita Pizzas. Toasted pita bread gets topped with hummus, tomato, feta, herbs and a drizzle of shallot vinaigrette. The shallot vinaigrette also adorns the bright and peppery arugula side salad.
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, sliced
4 (8-inch) whole-wheat pitas, toasted
1 cup hummus
1 cup cherry tomatoes, halved
2 ounces feta cheese, crumbled
1/2 cup chopped fresh herbs (such as flat-leaf parsley and dill)
1 small bunch arugula
1. Whisk together the oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl. Add the shallot and toss to combine; set aside.
2. Top the pitas with the hummus, tomatoes, feta, herbs, and half the shallot dressing, dividing evenly.
3. Toss the arugula with the remaining shallot dressing. Serve the arugula alongside the pita pizzas.
Recipe from Real Simple Magazine
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