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We here at Kitchen Caravan love the combination of pomegranates, squash, and cheese.  This is a simple pita pizza that incorporates sweet, salty, and sour flavors together in one place.  It is also a great combination of colors: green, orange, and ruby red. If you cannot find Za'atar, you can still pull this recipe off with the pomegranate, squash, and feta. 

2 whole wheat pitas

2 cups cubed fresh pumpkin

2 tablespoons olive oil

Pinch of salt, pepper, and cumin

¼ cup sheep’s milk feta cheese, crumbled

1 tablespoon prepared za’atar*

2 tablespoons fresh pomegranate seeds

1 tablespoon pitted black olives, chopped

Fresh oregano

Toss the pumpkin cubes with the olive oil, salt, pepper, and cumin and roast in a 375°F oven for 20 minutes, or until fork tender.
Remove from the oven, transfer to a bowl and let cool slightly.
Meanwhile, lower the oven temperature to 300 and toast the pitas until crisp, about 10 minutes. Fork mash the pumpkin and spread over the two pitas. Sprinkle over the crumbled feta and za’atar. Bake in the oven for another few minutes, or until the edges are crispy and the cheese has melted.
Remove from the oven and sprinkle with the pomegranate seeds, chopped olives, and fresh oregano.

Serves 2.

*Za’atar is a Middle Eastern spice blend made with sumac, wild thyme, oregano, and sesame seeds. To prepare it, simply mix extra virgin olive oil with the dried spices and stir.