Sunday, August 23, 2009

Pita Pizza

Miranda's Yummy Vegetarian Pita Pizza!

Though I do not have kiddos, I would think this could be a great project for them to do with some supervision - if you choose ingredients like presliced mushrooms, pineapple tidbits, stir fry prechopped veggies etc - it could be totally kid-run, i would think.
Here's how i do it:

Pita or Flat Bread (i'm quite particular with this - and have not found one i'm totally satisfied with, but this Toufayan wheat flatbread i used last night was great)
Shredded cheese (any type) or fresh mozzarella
Pizza Sauce*
Small diced veggies (such as green peppers, jalapenos, mushrooms, black olives, tomatoes, onions, garlic, pineapple, zucchini, you name it. I try to stick to what is in season and what is growing in my garden - but sometimes you just have to suck it up and buy stuff (especially when you're gardening in a massive drought and heat wave!)
fresh basil leaves, crushed
You could also use packaged pepperoni or ham if you want to satisfy some meat cravings.

Pizza Sauce:
I am generally cooking for two and this amount of sauce works for two liberally sauced pizzas with enough left over to make a third - could also be spread out further.

1 small can tomato paste
dash red wine
3 chopped garlic cloves
dash cayenne to preference
salt and pepper
dried oregano
dried basil

can be prepared in advance.

To build the pizzas:
lay out the pitas
spread pizza sauce to coat the surface to your preference, i like a lot of sauce and really load it on. Don't be afraid to go right to the edge. Sprinkle a light amount of shredded cheese. Pile on your ingredients to be evenly spaced, add a little salt and the fresh basil then layer on more shredded cheese or sliced fresh mozz. Have fun with it! the more you put on the harder it will be to slice, and messier - but that's half the fun, isn't it?? You don't want the ingredients to be to wet - as it could make the pitas soggy.
Put pitas in oven immediately to avoid the sog problem.

I use a toaster oven preheated to 425 F - Ideally you'll want to switch the back pita to the front midway in cooking for evenness --- but just watch them closely. Cook anywhere from 9 - 12 minutes depending on the type of pita used and your 'crunch' preference. I like a definate crunch, but don't want it scourched either. Last night we cooked these Toufayan based pizzas for about 10 minutes and they were perfect.

Ingredients all laid out. I used black olives, onions, fresh basil,
chopped poblanos and sliced tomato.

Ready to go in the oven. I made them right on the rack
for ease of oven entrance.

Voila! So delicious we made one more and shared it!

Note: We planned ahead for this meal and used the fresh mozz i made the day before, but this can also be a great last minute 'what's for dinner?' meal and one i've relied on several times before.
Pitas can be kept in the freezer for quite some time, ingredients can be thrown together based on what's on hand/leftover, and tomato paste is a staple in my pantry.

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Thank you so much for your feedback, especially if you've cooked one of my recipes or tried one of my tips: let me know how it turned out!