Pita Pizzas

These are good for lunch or a quick supper.

You will need a pita for each pizza. Most adults will want a whole one. Kids may be able to share if they don’t eat a lot. My kids eat a lot. Everyone gets a whole pita. Or more than one.
You will also need tomato paste, cheese, herbs, and whatever toppings you require on a pizza. The recipe will make about 4 pizzas.
I used:
1 small jar of Bionaturae tomato paste
a clove of garlic, basil, parsley, oregano, rosemary, thyme, a sage leaf, marjoram, all diced together and mixed into the tomato paste along with a grind of pepper. Just enough fresh herbs to make a small handful.
2 pita rounds
about 1/3 of a block of mozzarella
a few slivers of good parmesan
veggies for toppings (peppers and onions)
You should probably preheat the oven to 425 now.
Put the tomato paste into a bowl. Rinse and roughly chop the herbs and mix them into the tomato paste along with some pepper. Using a spoon or small rubber spatula, spread the sauce onto the pita rounds, using the quantity of sauce that suits you. Some of us like our pizzas a bit on the dry side, some like them saucy. (I’m a saucy gal.) Put your toppings on the sauce. I added green and yellow bell pepper to mine and some sliced onion to M’s. Then put on several thick slices of cheese. I add the cheese on top of the toppings because it helps hold them on and also helps to cook them more quickly, as in, before the cheese burns.
Place the pizzas on a cookie sheet or preheated pizza stone and bake at 425 until the cheese is bubbly and beginning to brown. Cool for a moment, slice and chow down.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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