I learned almost everything I know about cooking from my grandmother. One such cooking technique I perfected as a teenager was the coveted English Muffin Pizza. Three ingredients was all it took to make me and my brother happy: English muffin, sauce (pasta or pizza, whatever we had), and cheese. I have fond memories of those little pizzas.
Now that I’m a little more grown up (…I think), I’ve evolved the English Muffin Pizza into, so aptly named, the Pita Pizza. This guy packs a huge amount of vegetables into a very small circle, so I’d like to think it’s healthier than its predecessor. I don’t necessarily have a ‘recipe’ for this, but I’ll break it down a little bit.
- Pitas (I don’t cut them in half or anything like some recipes I’ve seen- they’re sturdier that way)
Sauce (choose one)
- Salsa (my favorite)
- Pasta sauce
- Pizza sauce
- Lots of diced tomatoes
Toppings (choose as many as you’d like)
- Artichokes, Onions, Garlic, Red peppers, Green peppers, Olives, Black beans (any beans, actually), Zucchini… okay, you get the idea: just about anything in your kitchen can go on top.
- Cheese (I like mozzarella, but you can also use cheddar or any other kind)
- I use a toaster oven and heat it to about 350° Fahrenheit while I assemble the pizzas.
- Put some sauce on the pita. Not too much because it’ll get a little mushy- just enough to slightly cover the pita.
- Dump as many veggies as you’d like on the pita. Seriously. If you can’t pick it up with your hands to eat it, that’s what forks were made for.
- Sprinkle cheese on top.
- Bake for 10-15 minutes. The cheese should be fully melted.