Roasted Peppers and Feta Pita Pizzas

Hey everyone, I know it's been a minute since I posted but I am still on my juice fast and I needed to keep my thinking to a minimum this past week. LOL

Things are still going strong, but it's almost vacation time so I might have to cut this short. Breaking the fast is so important and it can't be done in a day.

You have to slowly integrate solid foods over a period of time.

I like to start off with smoothies, then whole fruit, then light broths and salads over a few days up to over a week depending how long the fast lasted.

Although I am juicing, my family is not, hence the reason I made my daughter these Roasted Peppers and Feta Pita Pizzas.

We love baby peppers and they're really versatile, you can put them in pasta dishes, salads, on the grill, and eat them as a burger with some cheese.

This pizza goes together in a matter of minutes, and if you really want to save time, purchase roasted peppers in the jar, marinated in olive oil.

Enjoy!

Roasted Peppers and Feta Pita Pizzas

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

2 pita shells
6 baby peppers
1/2 cup red onion, sliced
4 ounces feta cheese, crumbled
1/2 cup Romano cheese, grated
extra virgin olive oil
pinch of oregano
pinch of salt
pinch of black pepper

Directions:

Preheat oven to broil, place peppers on baking sheet, coat with a little olive oil and salt. Roast for 5 minutes on each side.

Remove from oven, cover with a tea towel and allow to steam for about 5 minutes, seed, slice.

Preheat oven to 400 degrees.

To assemble pizza, drizzle pitas with olive oil, top with feta cheese, top with peppers and onions.

Sprinkle seasonings on top, making sure to crumble oregano. Drizzle a little olive oil on top.

Bake for about 5 minutes until feta softens and crust browns. Remove from oven, top with Romano cheese and enjoy!