Alliteration aside this is a fantastic and pretty healthy meal that can be whipped up in minutes and devoured even quicker. I start with a pita dough from one of my earlier posts then cover it with a fresh pesto that is made as follows:
2 cups fresh basil
2 tablespoons or so roasted almonds (pine nuts work)
A few parsley sprigs
2 cloves of garlic
Olive oil
1 1/2 cups of Parmesan Cheese
Kosher Salt
Black Pepper
Using a food processor mince the almonds and the garlic. Add the basil and parsley and chop to a fine texture. Slowly add olive oil until a good consistency is reached. Add the Parmesan and chop, season to taste with salt and pepper.
Once the pesto was done I spread it on uncooked pita and covered it with Feta crumbles, followed by baby bella mushrooms, sun-dried tomatoes, grilled eggplant (my sister said I had to use eggplant somehow, she's kinda like the chairman on Iron Chef, my favorite show) and grilled chicken. The grilled chicken and eggplant were seasoned with Greek Seasoning and a little olive oil before grilling.
This was all baked at 425 for about 20 minutes, or until the dough is cooked, it really is quite delicious.
