The house is a bit bare of ingredients - but i try and keep pitas and tomato paste on hand at all times, as pita pizzas are a great 'use what you have on hand and i can't think of anything else for dinner' quick fix. The husband and i have decided 2 ingredients are must haves for the best pita pizza, however - so i'll be running by the store to pick up: canned pineapple (in juice not syrup) and black olives. Hubby is always disappointed with a pizza sans pina.
So here we go again, tonight's version of
Miranda's Pita Pizzas
- 1 can tomato paste (small for two people, large for 4)
- Splash red wine
- Finely diced garlic cloves to your preference (i use lots)
- Dashes cayenne, salt, pepper, basil, oregano
- Optional rosemary
Toppings - whatever you like! Here are some suggestions:
- Onions - raw or sauteed briefly
- Bell peppers
- Black olives
- Diced pineapple
- Sausage or pepperoni
- Homemade mozzarella
- Fresh basil leaves
- Tomato slices
- Shredded cheese - any variety
*Note that there is no pineapple on this board. I had pineapple on one list, and went grocery shopping with another list. I forgot the pineapple.
But it was still good, and husband was happy since i replaced the pineapple with chicken sausage!
Preheat to 425. I usually make these in the toaster oven, but tonight i'm cooking for 4 and will be using the big oven. That heats unevenly. We'll see how that goes. Mix up the sauce - you can do this ahead of time. I like lots of sauce, and it keeps in the fridge just fine - so don't be afraid to make a little more than you might need. Set out the pitas on a baking sheet, or directly on the oven rack (not while it's in the oven, obviously). Slather on as much sauce as you'd like (more sauce needs a bit more time in the oven to crisp the pita, less needs less time). I like to sprinkle just a tiny bit of cheese first, then add the toppings, followed by more cheese. I skimp on the cheese for my pizzas - i really don't think it needs much to be tasty, and load on more for the husband or hungrier guests.
Place in oven and cook for 12 - 20 minutes depending on your oven, rack placement, crispness preference. I often take them out too soon for fear of burning- ending up with a soggier pizza. Don't be afraid to peek inside and lift the pita to see the underside - it can get a little brown on it and it should be firm so that the whole pizza lifts when you lift an edge. Pizzas are easier to cut when crispy, and i just prefer a crispier pizza. (Cooking on two racks on cookie sheets in oven - rotating the sheets top to bottom half way through - my pizzas cooked perfectly at 13 minutes).
Cut with a pizza cutter and slide onto plates. I served the pizza tonight with side garden salads - i grew every last thing in that salad, besides a cucumber and the olive oil and vinegar of course.
Yum yum yum!
Have you ever gone shopping with the intent to purchase a specific something, and that one thing is the thing you didn't get??? C'mon, tell us your story.