Smoked Gouda & Romesco Pitas with Tzatziki

Smoked Gouda & Romesco Pitas

with Tzatziki

20 MIN
$10.99 Serves 2-4
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

For incredibly rich, smoky flavor, we're baking pitas with a topping of creamy mayo, scallions, melty gouda, and romesco sauce—a Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic. It's all complete with dollops of cooling tzatziki (or cucumber yogurt).
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Smoked Gouda & Romesco Pitas with Tzatziki
Title
  • 2 Pocketless Pita
  • 2 Scallions
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • ¼ cup Mayonnaise
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 oz Smoked Gouda Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. In a bowl, combine the romesco sauce, mayonnaise, sliced white bottoms of the scallions, grated cheese, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Start the pitas
2 Start the pitas

Line a sheet pan with foil. Place the pitas on the foil. Bake 2 to 3 minutes, or until lightly toasted. Leaving the oven on, remove from the oven.

Finish the pitas & serve your dish
3 Finish the pitas & serve your dish

Divide the romesco-cheese mixture between the partially baked pitas; spread into an even layer. Drizzle with olive oil. Return to the oven and bake 7 to 9 minutes, or until the cheese is melted and the pitas are toasted. Remove from the oven. Let stand at least 2 minutes. Transfer to a cutting board; cut each pita into 8 equal-sized wedges. Serve the baked pitas topped with the tzatziki. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Smoked Gouda & Romesco Pitas

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. In a bowl, combine the romesco sauce, mayonnaise, sliced white bottoms of the scallions, grated cheese, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Start the pitas

Line a sheet pan with foil. Place the pitas on the foil. Bake 2 to 3 minutes, or until lightly toasted. Leaving the oven on, remove from the oven.

Start the pitas
Finish the pitas & serve your dish
3 Finish the pitas & serve your dish

Divide the romesco-cheese mixture between the partially baked pitas; spread into an even layer. Drizzle with olive oil. Return to the oven and bake 7 to 9 minutes, or until the cheese is melted and the pitas are toasted. Remove from the oven. Let stand at least 2 minutes. Transfer to a cutting board; cut each pita into 8 equal-sized wedges. Serve the baked pitas topped with the tzatziki. Garnish with the sliced green tops of the scallions. Enjoy!

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