Greek Pepperoni Pizza

Serves 4


4 Greek pitas 15 cm (6”)
30 ml (2 Tbs.) extra virgin olive oil
5 ml (1 tsp.) minced garlic
250 ml (1 cup) feta cheese, crumbled
125 ml (½ cup) red onion, finely sliced
500 ml (2 cups) cherry tomatoes, halved
125 ml (½ cup) Kalamata olives, roughly chopped
½ 250 g pkg. Piller's Toppings Pepperoni
Basil leaves, chopped

Preheat oven to 400 °F. Combine olive oil and minced garlic and brush on each pita. Top with feta cheese, red onion, cherry tomatoes, Pepperoni slices, and Kalamata olives. Place pitas on cookie sheets and bake until golden, about 15 minutes. Top with fresh basil and serve.