Ratatouille Appetizer Pizza

 

1

small zucchini

1

small yellow summer squash

6

tablespoons purchased eggplant meze or eggplant caponata

3

pita folds or breads (6 inches in diameter)

3

slices red onion, separated into rings

2/3

cup crumbled feta cheese

2

teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves

Coarse ground pepper, if desired

• 1 Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices.
• 2 Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano.
• 3 Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.