Ingredients Jump to Instructions ↓

  1. 2 (8-inch) pita bread rounds

  2. 1 teaspoon olive oil

  3. 1 cup canned cannellini beans, rinsed and drained

  4. 2 teaspoons lemon juice

  5. 2 medium cloves garlic, minced

  6. 1/2 cup thinly sliced radicchio or escarole lettuce

  7. 1/2 cup chopped seeded tomato

  8. 1/2 cup finely chopped red onion

  9. 1/4 cup (1 ounce) crumbled feta cheese

  10. 2 tablespoons thinly sliced pitted black olives

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Arrange pita rounds on baking sheet; brush tops with oil. Bake 6 minutes .

  2. Meanwhile, place beans in small bowl; mash lightly with fork. Stir in lemon juice and garlic.

  3. Spread bean mixture onto pita rounds to within 1/2 inch of edges. Arrange remaining ingredients on pitas. Bake 5 minutes or until topping is thoroughly heated and crust is crisp. Cut each pizza into wedges. Serve hot.


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