Greek pizza is basically the Mediterranean version of lavash. There's no sauce, so the toppings you add really have to carry the day. It's great as either a main dish or as an appetizer
3 x 6-7" diamater pita bread (or one large)
1 yellow or orange bell pepper (cut into rings)
4 roma tomatoes (cut into thin slices)
1/4 bacon or prosciutto (sliced thin)
2 cloves of garlic (sliced thin)
1/2 cup spinach (chiffonaded)
1 cup combined of asiago, parmesan and romano cheese
Preheat the oven to 400° F.
In a small amount of olive oil, sautè the garlic just until it begins to brown over medium heat. Remove the garlic and add the spinach to the pan, removing immediately from the heat. This will wilt the spinach. Remove and place on a paper towel to dry.
Brush both sides of the pita bread with olive oil. Sprinkle with salt to taste. Layer the toppings (except the cheese) evenly around the pita, going to the edge all around.
Place in the oven and bake for 20 minutes. Sprinkle the cheese evenly over the top. Bake for an additional 5 minutes.
It was a pleasant surprise finding that pita bread makes a fantastic pizza crust. If you like your crust crispy, it's a really easy way to go.
I had a nice little Bogle merlot with this. It doesn't have the wow factor of some of the reds and malbecs I've been drinking, but it's a nice little wine at a nice little price ($11).