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- Makes 4 pizzas
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Who says salad has to come in a bowl? Get your greens on with pizza. Toasted pita rounds are the perfect size for personal pizzas, and they pair deliciously with the Mediterranean flavors in this easy anytime recipe. Quick-pickled onions add a tangy touch.
By Shelli McConnell,
Ingredients
- ½ cup apple cider vinegar
- 1 tablespoon pure cane sugar
- 1 clove garlic, minced
- 1 large red onion, thinly sliced (1 cup)
- ¾ cup oil-free hummus
- 4 6- to 7-inch whole wheat pita bread rounds, toasted
- 1 10-oz. package heirloom grape tomatoes, halved
- 1 5-oz. package baby mixed salad greens
- 2 tablespoons chopped toasted walnuts
Instructions
- For pickled onions, in a small saucepan combine vinegar, sugar, and garlic. Bring to boiling. Stir in red onion. Remove from heat; let stand 20 minutes while preparing pizzas.
- Spread hummus over pita rounds. Top with tomatoes. In a large bowl combine lettuce and 1 Tbsp. onion pickling liquid; toss to coat. Top tomatoes with lettuce and walnuts. Drain pickled onions; top pizzas with onions (discard remaining liquid).
Comments (4)
(5 from 1 vote)I am making it tomorrow night because it looks really good. I am only 10 years old. I am writing this on my mom’s phone.
How to store any leftover pickled red onion??
Hi Sarah, You can store leftover pickled red onion in the fridge in a covered container for five to seven days. Thanks! Courtney Editor, Forks Over Knives
Yuuummm! This is a great refreshing summer meal! I used the Curried Roasted Carrot Hummus for the hummus. Very good! I added in cucumber and black olives for some more veggies too. The pickled onion was a very nice finishing flavor.