Pita Pizzas
1 tablespoon extra-virgin olive oil
1 package (1 oz.) Just Tomatoes, chopped
2 cloves garlic, minced
1/2 cup vegetable or chicken broth, or water
pinch of fine sea salt
a few grindings of freshly ground white peppercorns
3-4 regular or whole wheat pita breads
1/2 cup shredded Emmenthaler, Gouda, or Italian Fontina
extra-virgin olive oil
fresh or dried oregano, snipped
freshly grated Parmigiano-Reggiano cheese
 Lisa's
Pizza Kitchenware for Pizza Stones and Pizza Peels.
Heat oven to 375 degrees. In a small saucepan, combine oil and
garlic. Cook 30 seconds to soften garlic, add tomato pieces and
water. Simmer, uncovered, about 5 minutes, until sauce has thickened
to a spreadable consistency. Set aside.
Place pitas on baking sheet. Cut a
slit in the top layer but be careful not to cut through the bottom
layer.
Tuck the shredded cheese into the
pita. Brush the entire top with oil, and then spread with the tomato
sauce, sprinkle on the oregano and grated parmesan.
Bake about 10 minutes or until
heated through, cheeses have melted and tops are turning brown.
Appetizers Main Dishes Pizza
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