Preheat the oven to 400°.
Slice onions thinly and cover them with cold water. Let them sit in cold water while you work on the rest of steps. Feel free to even change the water and replace it with fresh cold water.
Serving raw onions on top of pizza will be too bitter, sharp, unpleasant and unprofessional. But a quick soak in water, will take all of the pungency away and leave you with fresh, almost sweet onions, while leaving them crunchy.
Next, chop your tomatoes in 4 wedges and remove all of their juices. Then dice up the tomatoes. Sprinkle them with a pinch of salt and allow them to drain in a colander for at least 15-20 minutes.
Roma tomatoes work great, since they are less watery, but any tomato will work with this additional step.
Now you will have time to shred your mozzarella and crumble your feta. Chop your parsley. Slice your olives, dry them gently with paper towels to ensure they are not soaking wet. Dice your bell peppers.
Place your pitas on your rimmed baking sheets. Brush your pitas with olive oil and sprinkle with oregano, coarse salt and freshly ground black pepper. Add a bit of red pepper flakes for heat, if using. Top your pizzas with mozzarella cheese, bell peppers and olives. Add any other things of choice (such as chicken,) if using, at this time. Grab your tomatoes that have been draining in the colander and gently pat them dry with paper towels to remove the excess moisture (do not squish them.) Add them to pizzas. Divide your crumbled feta over 4 pizzas.
Move your baking sheets with pitas directly to the oven and bake for 10 minutes until heated through, pitas are starting to turn a bit golden around the edges and the cheese has melted.
Meanwhile, drain your onions well on paper towels.
Remove your pitas from the oven, top with drained onions, parsley and more red pepper flakes if desired. Serve with lemon wedges.
Ingredients
Directions
Preheat the oven to 400°.
Slice onions thinly and cover them with cold water. Let them sit in cold water while you work on the rest of steps. Feel free to even change the water and replace it with fresh cold water.
Serving raw onions on top of pizza will be too bitter, sharp, unpleasant and unprofessional. But a quick soak in water, will take all of the pungency away and leave you with fresh, almost sweet onions, while leaving them crunchy.
Next, chop your tomatoes in 4 wedges and remove all of their juices. Then dice up the tomatoes. Sprinkle them with a pinch of salt and allow them to drain in a colander for at least 15-20 minutes.
Roma tomatoes work great, since they are less watery, but any tomato will work with this additional step.
Now you will have time to shred your mozzarella and crumble your feta. Chop your parsley. Slice your olives, dry them gently with paper towels to ensure they are not soaking wet. Dice your bell peppers.
Place your pitas on your rimmed baking sheets. Brush your pitas with olive oil and sprinkle with oregano, coarse salt and freshly ground black pepper. Add a bit of red pepper flakes for heat, if using. Top your pizzas with mozzarella cheese, bell peppers and olives. Add any other things of choice (such as chicken,) if using, at this time. Grab your tomatoes that have been draining in the colander and gently pat them dry with paper towels to remove the excess moisture (do not squish them.) Add them to pizzas. Divide your crumbled feta over 4 pizzas.
Move your baking sheets with pitas directly to the oven and bake for 10 minutes until heated through, pitas are starting to turn a bit golden around the edges and the cheese has melted.
Meanwhile, drain your onions well on paper towels.
Remove your pitas from the oven, top with drained onions, parsley and more red pepper flakes if desired. Serve with lemon wedges.
