8 4-inch pita bread rounds

1/2 of a 7-ounce container hummus

3/4 C. roasted sweet red peppers, drained and chopped

1/2 C. crumbled feta cheese (2 ounces)

1/2 C. shredded mozzarella cheese (2 ounces)

8 pitted kalamata olives, halved

8 oregano leaves or small sprigs

 

Heat oven to 425 degrees F. Place pita rounds on an ungreased cookie sheet. Bake for 3 minutes. Spread each pita with hummus; top with red peppers, feta, and mozzaella. Bake for 6 minutes more or until cheese has melted and edges are lightly browned. Top with olives and oregano. To serve, cut pizzettas in half. Makes 16 servings.