“You’re once, twice, three times a LAY-DEE.”
I have no idea why that was in my head.
My sister has referred to my Pita Bread Pizza recipe on her blog. To be precise, I don’t exactly have a recipe. But in the interest of satisfying a curious public, I’ll describe my pita bread pizza building process and you can do with it what you will.
Pita Bread Pizzas
These pizzas are infinitely customizable. At my sister’s house we make one for each person according to their tastes. (Depending on the size of your pita bread that may be too much, too little or just right. Consult the Three Bears for possible solutions.)
I start with pita bread. Usually the whole wheat kind, but whatever works for you. Put the pita bread on a cookie sheet and start building up.
I’m a traditionalist so I start by putting something red on it. Tomatoes in some form – canned, diced, spaghetti sauce, fresh, chopped, sautéed, plain, spiced. Whatever. I start with red. If I’m feeling fancy I might add oregano, basil or garlic, but this is not usually a fancy meal. My favorite tomato base is Hunt’s chopped tomatoes with balsamic vinegar.
Next comes cheese. I like to combine cheeses and I often have a good selection in my cheese drawer. Grated cheddar and mozzarella are good for a base.
Vegetables. While I’ve been known to put chicken or salami on my pizza, my favorite combination is mushrooms, peppers and black olives. Chopped fresh and thrown on top to whatever density looks appetizing that day.
More cheese. Usually shredded parmesan but if I have any, I’ll sometimes dot chevre or bocconcini on as well.
Then I pop it in the oven at 375 until the cheese melts and begins to brown (usually 15 minutes, but it bears watching). I like it DONE.
I’m a little embarrassed. This doesn’t look like a recipe to me. Oh well. It does make a good dinner so enjoy. Bon appetit!