Pita pizzas are delicious, easy, and can be topped with the stuff from your fridge. I used this as an opportunity to clear out some pits and pieces that otherwise would have probably gotten shoved to a back corner, grown some color of mold, and then been thrown out in my next fridge cleaning purge. In fact, even the mini-pitas were on the verge of going extremely stale/moldy. But instead they were eaten! Huzzah (as they say at the faire).
|the girl who took this was not excited...|
Shredded Cheese (I bought one of those Italian blends... retrospectively I should have just stuck with the mozzarella going moldy in the cheese drawer...)
Sauce. Ok.... so I didn't feel like going to the real grocery store, so I bought Ragu from Walgreens. I'm not proud of it.
Mini-Pitas... or regular size pitas and then you could cut them in wedges like regular pizza
Toppings: bell pepper, pepperoni, onion, other types of cheese, pineapple, ham, mushroom, olives etc. you can use what you like and have on hand.
Split your pitas in half to make two circles. This can be done by inserting the tip of a serrated knife and cutting all the way around. Place your pitas with insides facing upwards on a baking sheet. Brush with a little olive oil. I also sprinkled some italian seasoning on them.
Place under a low broiler for about 2 minutes or until golden. Toasting is an important step if you don't want super soggy pita pizzas.
|mmmm golden brown|
Place under medium broiler until cheese is melty, about 2 minutes (keep an eye on it)
Let cool briefly and serve.