Greek Pita Pizza with Chickpea Spread, Bell Peppers, Tomatoes & Olives

Directions

1. Heat the oven to 425°F and line a baking sheet or use a clean one.
2. Wash and dry the produce, then cut the bell pepper into small dice and halve the grape tomatoes; place them in a medium bowl.
3. Peel and finely dice the red onion and mince the garlic; add both to the bowl with the peppers and tomatoes.
4. In a skillet over medium heat, warm a little oil, then add the veggies with dried basil and salt; cook, stirring occasionally, until they start to soften (about 4–5 minutes). Remove from heat.
5. Rinse and drain the chickpeas, then place them in a separate bowl. Add lemon juice, tahini, a drizzle of oil, and spices; mash with a fork or potato masher until semi-smooth.
6. Coarsely grate the mozzarella and halve the olives.
7. Arrange the pitas on the baking sheet, spread with the chickpea mixture, then top with cheese, the veggie mix, and olives.
8. Bake until everything is warmed through and the cheese has melted, 6–8 minutes. Slice into wedges and serve.