| Ingredients: |
8 pita breads, preferably whole wheat
Jar of pasta sauce (Buy your favorite flavors. We used Wild Mushroom,
Port & Parmesan, Garlic Merlot, and Vodka Tomato to make variations)
8 ounces mozzarella cheese, grated
Dried oregano and thyme to sprinkle (optional)
Toppings:
Onion
Mushrooms
Corn
Jalapeno slices
Black or green olives
Marinated artichoke hearts
Tomatoes
Green bell pepper
Capers
Banana peppers (any other toppings you like.)
If you are a meat lover, you can certainly add browned ground beef or turkey, pepperoni, or sausages. |
| Directions: |
1. Preheat the broiler and lightly toast the pita breads on each side. On the show, we preferred to lightly oil a skillet and toast the pitas on the stove top.
2. Spread pasta sauce on each pita, right to the edge. This will prevent the edges of the pitas from burning.
3. Sprinkle cheese on pitas, then season with a small amount of oregano or thyme. Chely and I decided not to use this additional seasoning since our sauces were already so flavorful.
4. Add the toppings of your choice, then broil pitas for 5 - 8 minutes, until they are golden brown and bubbling. We found it was best to place the pitas on the middle rack rather than the top rack during broiling.
NOTE: These pita pizzas are so quick and delicious, I have decided to keep my favorite ingredients on hand. On a night when I come home from work really tired, I'll just make these, add a salad and maybe a glass of wine, and I have dinner in no time at all! Chely Wright has a great idea...this is an easy recipe for kids, especially if you need to feed a houseful of their friends. Your kids could even learn this easy recipe and make dinner for YOU for a change! The toppings are so versatile, you can please everyone's different tastes.
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