Mediterranean Greek Pizzas

Recipe courtesy of lchecks

Ingredients

4 (8-inch) pita bread rounds

1 teaspoon olive oil

1 can cannellini beans, rinsed and drained

2 teaspoons lemon juice

1 medium clove garlic, minced

1/2 cup chopped seeded tomato

1/2 cup finely chopped red onion

Crumbled feta cheese

2 tablespoons thinly sliced pitted black olives (I use kalamata olives, YUM)

Preparation

1) Preheat oven to 450F. Arrange pita rounds on baking sheet; brush tops with oil. Bake 6 minutes.

2) Meanwhile, place beans in small bowl; mash lightly with fork. Stir in lemon juice and garlic. (I do this in the food processor, and I usually mix the onions into the mixture ...)

3) Spread bean mixture onto pita rounds to within 1/2 inch of edges. Arrange remaining ingredients on pitas. Bake 5 minutes or until topping is thoroughly heated and crust is crisp. Cut each pizza into wedges. Serve hot.

Cream Cheese Veggie Pizza

Recipe courtesy of Mai420

(1) can pop and bake crescent rolls
(1) 8 oz package of cream cheese
2 tbsp horseradish
mushrooms-sliced
broccoli-chopped
scallions-chopped
(basically, any veggie you want!)

Mix the horseradish into the cream cheese. Unroll the crescent rolls but keep them attached! Bake flat (so you have a big square) for about 10 minutes (not quite as much time as required for the actual rolls but bake to your liking).
Once the dough is baked, spread the cream cheese on and throw on the veggies.
Total time: about 20 minutes.