Pita Bread with Greek Salad Filling

Ingredients

• 1 pita bread
• 2 large endive leaves
• 4 pickled green mild pepperoni
• 4 black olives (pitted)
• 1 white onion
• 1 tomato
• 50 g sheep cheese
• 0.5 green bell pepper
• 1 red chili pepper
• 2 tbsp remoulade (from tube)
• 1 Garlic clove
• Salt
• pepper (ground)

Instructions

1. 1.

   Cut the pita bread crosswise in half. Wash and pat dry the endive leaves, then place them on the bread. Peel the onion, halve it, cut one half into strips and the other into slices. Roughly chop the olives, arrange onion strips, olives, and half of the pickled pepperoni over the salad.

2. 2.

   Wash the tomato and slice it thickly; lay the slices on top. Cut a piece of cheese and place the whole cheese slice over the tomatoes, then add remaining pepperoni and onion slices. Wash the bell pepper, remove seeds, slice, add to the dish, season with salt and pepper, and cover.

3. 3.

   Halve the red chili pepper, remove seeds, cut into strips lengthwise. Crumble the remaining cheese, sprinkle it with chili over the lid, and bake briefly at 175°C until the cheese turns slightly brown. Peel the garlic, press it into the remoulade sauce, lift the lid, pour the sauce over the ingredients, then replace the lid.