- 4 whole-wheat pitas
- Olive oil
- 6 tablespoons store-bought olive tapenade
- 2/3 cup sliced roasted red peppers
- 1/4 cup thinly sliced red onion
- 6 tablespoons crumbled feta
- 1 1/2 teaspoons fresh oregano leaves
Brush pitas with oil. Spread with tapenade, leaving a border. Top with roasted red peppers, onion, feta and oregano. Bake at 450 degrees until golden and crispy, 6 to 7 minutes.