PITA PIZZA

Cooking Time:  10 Minutes

Make Ahead:  For a quick snack, wrap
prepared pizzas in foil and freeze.  When
you are ready to use them,  just remove them
from the freezer, keep them wrapped in foil
and pop them in the oven at 425 degrees
for 20 minutes.

Makes 6 Pizzas

These Pita Pizzas go great with Minestrone Soup

SHOPPING LIST

Pita Breads, Marinara Sauce, Parmesan Cheese, Mozzarella Cheese, Cheddar Cheese
Olives, Mushrooms, Bell Peppers, Pepperoni, Parsley

INGREDIENTS

6 pita breads
6 tablespoons marinara or pizza sauce
2 tablespoons chopped parsley or 3/4 teaspoon dried parsley
1/3 cup grated Parmesan cheese
2 bell peppers (sliced)
1 cup sliced mushrooms
1/2 cup sliced black olives
3/4 cup sliced pepperoni
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

1. Preheat oven to 450 degrees.  Place pitas on a baking sheet and spread each pita with 1 tablespoon of marinara sauce.
2. In a small bowl, combine parsley and parmesan cheese.  Divide the parmesan mixture evenly between the pitas.
3. Place sliced bell peppers, mushrooms, olives and pepperoni evenly on top of each pita.
4. Sprinkle each pita with cheddar and mozzarella cheese and bake until cheese is melted (about 10 minutes).

VARIATION

For a really cheesy pita pizza increase both the mozzarella and cheddar cheese to 1 cup each.

EXPRESS COOKING

When you shred cheese or chop vegetables, always prepare more than you need.  Then place the unused portion in a plastic bag and refrigerate for up to 4 days.

If you like a really crunchy pizza crust, broil the pita pizzas for 2 or 3 minutes until the crust is a nice golden brown.  This also speeds up the cooking time.

MONEY SAVING TIPS

When bell peppers are not in season, you can use a jar of roasted red peppers.  You can also use leftover crumbled meatloaf or sausage or cook broccoli for a savory topping

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