Pita Veggie Melts
The toum gives these savory little rounds so much flavor. Make your own using my detailed method here. The vegetables can be changed up however you see fit: asparagus or zucchini and red onion work well, just be sure to cook them first as they won’t get cooked enough in the quick-broiling process. Make as many or as few of these as you need; so easy to expand the recipe.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 small or medium fluffy pitas, pulled apart into halves
- 1/2 cup toum garlic sauce
- 1/2 teaspoon kosher salt
- 1 cup or 16 small broccoli florets, steamed or boiled
- 1/2 small red bell pepper, cut into 16 small slivers
- 1 cup finely shredded mozzarella
Instructions
- 1
Place the pita halves on a sheet pan, rough side facing up. Spread the toum evenly on top of each half and sprinkle with salt.
- 2
Arrange the broccoli florets and pepper slivers on top of the toum. Pile ¼ cup of the mozzarella in the center of each pita.
- 3
Heat the broiler and place the sheet pan under the broiler.Keep a close eye on them, broiling until the cheese melts, about 3 minutes. Allow the pitas to cool for a few minutes before serving, warm.