Wild Mushroom and Cheese Pita Pizza
Procuring a fresh bag of lightly grilled pita bread and a bag of medium-fine bulgur on my visit to The Mediterranean Market in Las Vegas, I happily prepared a big tray of Tabbouleh served alongside pita wedges and, a big bowl of Fattoush from my friend Marcelle’s Lebanese American Kitchen.
Using more than a half dozen of the soft fluffy pita breads, some sliced for the taboulleh appetizer, others, baked from moisture to a crisp texture for breaking up and tossing into the salad, then left a few fresh pita rounds for using up.
While Pita bread has many versatile uses, including being the perfect scoop for hummus and other Mediterranean or Middle Eastern specialties, it also serves as a perfect base among any diverse variety of toppings served up as a quick and easy Pizza. Wild Mushroom with Cheese Pita Pizza is a spectacular combination pick but you can mix and match from any among complementary ingredients that you happen to have on hand.
For a little pop on the garnish I decided to use micro-greens, these are of the broccoli variety which add a mild, tender crunch and naturally pack lots of nutrients. #Goodforyou.
Other coarse chopped herbs would also be lovely but in this case a nice light hand toss of these greens after cutting the ‘pizza’ into segments made a nice showing while providing delight at an al fresco gathering among friends.