RECIPE #451, DAY #624
ORIGINAL RECIPE: I made this up years ago, from a pita pizza I used to order all the time
TIMING: 20 minutes
DIFFICULTY: Super easy
TOOLS: Nothing special, unless you want to use a pizza stone
COOK TYPE: Oven
HEALTH: A whole wheat pizza with tomato sauce, a moderate amount of cheese, and some veggie topping is actually a perfectly acceptable dinner or lunch on the go. Enjoy!
EXPERIENCE: When I was a high schooler and junior high, the downtown of my small town was just a walk away from the schools. Occasionally, I would get to walk downtown after school with friends, and we would usually end up catching dinner at a local restaurant called The Trolley Stop. I would order either the tuna-stuffed tomato (strange child) or the pita pizza. It wasn’t a fancy eatery, and their pita pizza was exactly what it sounds like. It was easy to replicate, years later, when I was craving it.
Kids love this dinner (or lunch), especially since they get to choose their own toppings and eat their own pie. Let them do their own assembly, too.
NOTES: If you want to top these pizzas, I would cook most vegetables first. Otherwise, they weep onto the pizza and stay fairly raw. The sky’s the limit, just like with a regular pizza. Meats, cheeses, vegetables, even some fruits.
We used sesame pitas this time, which I really enjoyed. The kids thought it was weird.
I also like to sprinkle salt and garlic powder around the edge of any pizza I made.
- Preheat oven to 425F.
- Place 4 tortillas out on a clean surface. You want their flattest side to be face-up.
- Brush lightly with olive oil. Spread with jarred pizza sauce. Sprinkle with grated mozzarella. Top with whatever topping you desire. (We had ham on hand this day.)
- Bake for 10 minutes directly on a pizza stone or on the oven rack, until cheese begins to brown. Cut up and serve hot.
Serve with a salad or antipasto. Or, for lunch, some fruit.
LEFTOVER IDEAS: Just eat these right away.
*Recipe changed from the original.