Yield
4 servings
Preparation time
10 minutes
Cooking time
12 minutes
Total time
22 minutes
Ingredients
1 cup light sour cream
2 teaspoons minced garlic
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
4 large, thick pitas (not pocket pitas)
1 pound cooked gyro meat (lamb or grilled chicken)
16 Kalamata olives (cut in half)
1⁄4 cup sliced red onion
12 banana pepper rings
4 ounces feta
1 medium tomato (diced small)
1 small cucumber (cut in half and sliced thin)
Instructions
In a small bowl, combine sour cream, garlic, salt, and pepper. Lay pitas flat on two cookie sheets. Spread a liberal amount of sour cream sauce on top of each pita. Evenly spread meat, olives, onion, and banana peppers and feta on top.
Place in oven at 425 F for 7 to 12 minutes, until pita is toasted and cheese is lightly browned on top. Cut each pita into 4 triangles and top with tomatoes and cucumbers.
Notes
This recipe is great for families — each individual can choose their own toppings. Pitas can be used to make Italian pita pizzas, Mexican pita pizzas, and Reuben pita pizzas.
Per serving: 626 calories, 29 grams fat (15 grams saturated fat), 45 grams total carbohydrates, 3 grams fiber, 44 grams protein.
