April 14, 2016

PITA PIZZA

Ingredients:
Whole wheat pita breads - 4
Zucchini - 2 cups (sliced)
Black olives - 1 cup (sliced)
Green pepper - 1 cup (chopped)
Mozzarella cheese - 1 1/2 cups
Monterrey jack cheese - 1 1/2 cups
Oregano
Tomato sauce

For Tomato sauce:
Tomato puree - 1 1/2 cups
Water - 1/4 cup
Olive oi - 2 tbsp
Asafoetida -  1/4 tsp
Sweet basil - 1 tsp
Salt - 1 tsp
Oregano - 1 tsp


Method:

For tomato sauce:

  • In a saucepan heat olive oil over medium heat. Add asafoetida and basir, and stir in puree, water and salt. Cover and bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in oregano.


  • Place 2 pita breads o baking sheet. Spread each with  1/4 of tomato sauce. 
  • Top with vegetables and cheese.
  • Sprinkle with oregano.
  • Bake 15 minutes or until the cheese begins to bubble ad brown.
  • Repeat with remaining pita breads.  
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