5 Minute Pita Pizza Recipes

Steps:

• Make sure the oven rack is in the lower 1/3 of the oven and preheat the oven to 400 degrees F.
• Lay the pita rounds on 2 large baking sheets. Pour 1/4 cup of the Best Basic Red Sauce or pizza sauce on each round and spread it evenly with the back of the spoon. Top each with 1/4 cup of the grated cheese.
• Bake until the cheese is bubbly and golden brown, about 6 to 8 minutes. Using oven mitts or pot holders, remove the sheets from the oven. Cut each pita pizza into 6 slices with a sharp knife or pizza cutter, transfer them to a plate using a turner, and serve immediately.
• In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
• Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.
• Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.
• Eat-a-Pita Pizza for 1: For each pita round, you'll need just 1/4 cup of the Best Basic Red Sauce or store-bought pizza sauce and 1/4 cup of your favorite grated cheese. Preheat a toaster oven to 400 degrees F and assemble your pita pizza according to the directions above. Carefully place your pita pizza in the toaster oven and bake it for 6 to 8 minutes, until the cheese is bubbly and golden brown. Using a turner, carefully transfer your pita pizza to a cutting board and cut it into 6 slices with a sharp knife or pizza cutter. Transfer the pita pizza to a plate and serve immediately.

Steps:

• Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
• Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
• Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
• Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.

Steps:

• ok ready? here's the "hard" part.
• Pre-heat oven to 350 degrees.
• Split open the pita bread to make two flat round halves.
• Spread spaghetti/pizza sauce with a spoon. Drop the sauce with the spoon and use the flat back-end of the spoon to spread.
• Spread mozzarella cheese on top.
• Dash of your favorite spices.
• Cook 5-7 minutes, depending on how toasty you want the bread.
• Enjoy!

Steps:

• Put grill on at hottest temperature.
• Heat up leftover sauce in microwave for approximately 3 minutes.
• Spread sauce over pita.
• Cover with cheese.
• Grill approximately 4 or 5 minutes.
• Adapt recipe using anything from sliced vegetables on top of sauce before adding cheese.
• We used a mix of Cheddar and Mozzarella cheese.
• Go ahead; give the kids their choice; really does make a quick,easy snack.