Sure, pita bread makes a quick and easy sandwich pocket, but it’s also good for more than just stuffing with stuff. Take a look at some surprising ways you can use the delicious flatbread.

For instance, try a pita-and-chopped-vegetable salad. You can toss this nontraditional salad with a tangy buttermilk dressing, a Caesar dressing, or your favorite vinaigrette. The chewy nibbles of pita add a pleasant texture and blend well with the crunchy vegetables. The combination of vegetables is up to you. It all works.

And here’s one for the books. How about a pita lasagna? Pita bread replaces the traditional noodles and is delicious! It’s resembles a cross between lasagna and multi-layered pizza. Use your favorite lasagna recipe and simply substitute pita bread strips for the noodles.
And speaking of pizza, here’s a delicious idea. Pictured is a white bean and pancetta version, all atop pita bread. There’s no easier way to make individual pizzas than with pita bread as your base crust.

WHITE BEAN PITA PIZZA

4 ounces pancetta, cut into 1-inch-by-1/4-inch strips (ham or pepperoni rounds substitute well)

Extra-virgin olive oil

1 large garlic clove, minced

1 teaspoon chopped rosemary

1/4 teaspoon crushed red pepper flakes

2 (15-ounce) cans cannellini beans, drained and rinsed

Salt to taste

4 pita or naan bread

6 ounces thinly sliced cheese of choice (Fontina, mozzarella, etc.)

Preheat the oven with a pizza stone to 450°. In a skillet, cook the pancetta in 2 tablespoons of oil over moderate heat, until crisp; transfer to a plate. Add the garlic, rosemary and crushed pepper to the skillet and cook for 20 seconds. Mash in the beans. Stir in the pancetta; season with salt. Brush the flatbreads with oil and spread with the bean mixture. Top with the cheese. Bake the flatbreads until the cheese is bubbling, 7 minutes; transfer to plates and serve.

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Sweet, spiced bread sticks are another way to serve up pita bread. Just spread each pita pocket with butter, cut in strips, lay out on a well-greased baking sheet (or atop parchment paper), and sprinkle with cinnamon and sugar. Toast them at 400 degrees F for approximately 5 minutes. They can burn quickly, so do watch them closely. These are scrumptious dipped in chocolate, jam, or syrup. They make a nice addition to a breakfast buffet.

Along these same lines, you can make a savory breadstick that’s a perfect accompaniment to spaghetti or even just salad. Again, spread your pita rounds with butter, sprinkle with garlic powder and Italian seasoning, and lightly toast on a parchment-lined baking sheet at 400 degrees F for approximately 5 minutes. Watch them so they don’t burn.

And finally, at our house we like to treat pita bread rounds like tortilla chips. First we cut the pita

into triangles. Then we separate the layers and lay them on a parchment-lined baking sheet. We toast them until crisp at 400 degrees F for approximately 5 minutes. Watch them closely, though. It’s easy to burn these. Once cooled, we dip them in guacamole, bean dip, or even salsa. These are a nice change from the proverbial tortilla chip.