Friday, July 10, 2015
Hawaiian Pita Pizza
It's a sad but real truth in my life - I can't stop making mini pizzas. I don't know if it's the summer weather, the ease and speed of putting together such a tasty lunch, or just that I like to be creative in the kitchen and making a tiny pizza allows me to experiment using different toppings without too many negative ramifications. Which brings me back to my original point - I can't stop making mini pizzas! They're my go-to lunch this summer, and I recently landed on my newest favorite - a Hawaiian Pita Pizza. Why Hawaiian? Because pineapples should go on everything, especially pizza. Why pita? Because it's cheaper than a pre-made pizza crust but tastes just as great, and my grocery store stocks fresh, locally-made pita on a daily basis. It's a total win-win!
Heat oven to 425 degrees. Spray a 7" piece of pita with nonstick cooking spray. Spoon your favorite pizza sauce onto the pita (I'm an unabashed fan of Ragú Pizza Quick), and add the toppings: shredded Mozzarella cheese, fresh sliced mushrooms, thick-sliced ham (cut into 1/2" slices), diced/chunked pineapples, and a sprinkle of Parmesan cheese just for good measure. Cook for 10 minutes or until the edges of the pita are crispy (I like my pizzas more on the well-done side, so make sure you check on your pizza after 8 minutes or so).