This is a really good quick lunch idea and satisfies your pizza cravings. I made my own pizza sauce, but you could use any sauce you want as well as any toppings. I used whole wheat pita and baked it until the pita was crispy — tastes like a delicious personal size flat bread pizza.
1 pocketless pita bread
pizza sauce; see recipe below (or any sauce you want)
fresh or canned pineapples, cubed
3 slices Canadian bacon (or any ham), cubed
Shredded mozzarella cheese
1 . Preheat oven to 400 degrees.
2. Place one pita flat on a cookie sheet.
3. Using the back of a spoon, spread some sauce evenly over the pita.
4. Add half of the toppings. Then sprinkle cheese evenly. Then top with the rest of the toppings.
5. Bake for 10-20 min, or until the cheese has melted. Bake a little longer if you want the pita to be crispier.
Pizza Sauce (adapted from allrecipes.com)
1 (14 oz.) can Tomatoes (or 6-oz. can Tomato Paste + 6-oz. warm water)
3 TBLS Parmesan cheese, grated
1 teaspoon minced garlic
1 tablespoons honey
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon dried red pepper flakes (optional)
1 teaspoon anchovy paste (optional)
salt to taste
1 . In a saucepan, add the canned tomatoes. Bring to a boil and let it reduce and thicken.
2. Add the rest of the ingredients.
3. Put sauce in a food processor and process until smooth.
4. Allow sauce to rest for 30 min to blend flavors before using for pizza.
5. Store extra sauce in an airtight container, like a mason jar, in the fridge.
Note: If using Tomato Paste + warm water, you don’t need to use food processor nor heat up in a saucepan. Just combine all ingredients and mix together, breaking up any cheese clumps.