Long before toast became a trend, my family had its own toast-y tradition. On weekend mornings that weren’t filled with scheduled activities, we would make these labneh “pizzas” using toasted pita rounds, labneh, and vegetable toppings. If you’ve never had labneh, you are truly missing out. A popular Lebanese breakfast staple, labneh is a strained yogurt that is thick and creamy with a deliciously tart taste that pairs perfectly with fresh tomato, cucumber, and mint. I always had fun making and eating these “pizzas” as a child and now I make them for my husband who really enjoys them (score!). This recipe is perfect for those family breakfast days and I guarantee you that children will love putting together their own pizzas. It even makes a wonderfully light and healthy lunch if you’re in a pinch and don’t know what to make. However you choose to make our Lebanese version of toast, we hope you’ll enjoy every bite of this creamy and crunchy, vegetarian deliciousness.

Ingredients
Pita bread
Labneh
Tomatoes
Cucumbers
Olives
Scallions
Mint
Walnuts
Extra Virgin Olive Oil

Note: I did not include quantity because it really depends on how many you make and how loaded you prefer them. To give you an idea, I use one 16oz labneh container to make about 4-5 pizzas. 

Directions
1. Turn your broiler on low and toast the pita bread rounds until golden brown and crisp.
2. In a small bowl, whip the labneh with salt and spread evenly over the cooled pita rounds. If you don’t let the pita cool, the labneh will melt and you won’t get to enjoy that thick creamy texture characteristic of labneh.
3. Top your toast with diced tomatoes, cucumbers, scallions, olives, mint, and walnuts.
4. Drizzle with your best olive oil and enjoy every crunch.