Gourmet Pita Pizzas

You can make so many different thin-crust sensations using your favourite pita bread as the pizza “dough”. I switch it up between a whole wheat crust and different seasoned varieties. Here’s what you’ll see on my table:

ingredients:

Sun-dried Tomatoes (in oil), Kalamatas and Peppered Salami, with Feta cheese and (optional) tomato sauce.

OR

Chopped dried mission figs, cooked for 5 min in 1 tsp balsamic vinegar and 1 tsp water over low heat, (or fig jam spread thin as a sauce) crumbled goat cheese, chopped fresh basil and pine nuts, drizzled with olive oil.

OR

Spicy capicola ham, fresh tomatoes with chives, bocconcini and finely chopped parsley, drizzled with olive oil.

OR

Alfredo sauce with roasted chicken, red pepper flakes, and parmesan cheese.

OR

Good ol’ honey ham, pineapple and mozza with tomato or barbeque sauce.

instructions:

pre-heat oven to 400 F top the pita with topping combo of your choice, with the cheese on top. Bake for 12-15 minutes or until the cheese melts/things start to brown.