- For the cheese sauce:
- 4 ounces feta
- 1/4 cup full fat ricotta cheese
- 1/4 cup Greek yogurt
- 1/8 cup olive oil
- 1 tablespoon olive oil
- 1 roasted red pepper, drained
- crushed red pepper flakes, to taste
- 5-6 pitas
- 10 Kalamata olives, pitted and sliced
- 1/2 cup cherry or grape tomatoes, halved
- 2 scallions, finely sliced
- 1 cup shredded mozzarella cheese
- For the herbed oil:
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 garlic clove, grated
- ground black pepper
Preheat the oven to 350 degrees Fahrenheit, 177 degrees Celsius.
Combine all of the cheese sauce ingredients in the bowl of a food processor. Pulse until pureed and smooth.
Cut the pita into about 8 wedges each.
To make the herbed oil, combine the olive oil, oregano, and black pepper in a small bowl. Grate the garlic clove into the oil and mix well.
Brush each pita wedge with the oil and place on a baking tray.
Sprinkle salt over the pita wedges and bake about 10 minutes or until golden.
Set aside and allow to cool.
Arrange the pita chips onto an oven proof plate.
Dollop the cheese sauce over the chips.
Top with the halved tomatoes, then with the mozzarella cheese.
Sprinkle the olives and sliced scallions on top.
Bake in the oven until cheese is completely melted.
This can also be done under a broiler for 60-90 seconds. The chips can quickly burn if you step away and stop monitoring them.
If using the broiler setting, make sure that the oven rack is in the middle of the oven. Placing the chips directly under the flame will cause them to burn.