Ingredients
- 2 tablespoon extra-virgin olive oil, plus extra for brushing the pitas
- 1/2 cup finely chopped onion
- 1 cup chopped plum tomatoes, with the juice and seeds
- 1 tablespoon minced garlic, plus 1 cut clove
- 1 teaspoon hot red pepper flakes, optional
- 2 cup shredded pork reserved from cuban style braised pork shoulder
- 1/4 cup reserved broth from cuban style braised pork shoulder
- 1 cup plain hummus
- 1 1/2 cup shredded romaine
- 2 ounce feta cheese, crumbled (about 1/3 cup)
Preparation
Baking Directions:
Preheat the oven to 350 FHeat 1 tablespoon of the oil in a large skillet over medium heat.
Add the onion and a hefty pinch of salt to the pan, and cook, stirring occasionally, until golden, about 5 minutes.
Add the tomatoes and cook, stirring occasionally for 3 minutes.
Add the garlic and hot pepper flakes and cook, stirring, for 1 minute.
Add the pork and broth to the pan and cook, covered, for 2 to 3 minutes.
Add salt and pepper to taste.
Meanwhile, arrange the pitas in one layer on a sheet pan, brush them lightly with oil and bake them on the middle shelf of the oven for 4 minutes or until crispy.
Transfer one pita to each of four plates.
Rub the surface of each one with the garlic clove and sprinkle it lightly with salt.
Top each pita with one fourth of the hummus, one fourth of the pork mixture, one fourth of the romaine and the feta.
Note: the pizzas break apart easily because the pita base is so crispy.
They can either be eaten out of hand or with a knife or fork.
