When you don't feel like making your own pizza dough, pita pockets are a great alternative and one that I'll be using more often. Pita bread makes the perfect pizza for a thin crust lover like myself. If you're not a fan of thin crust pizzas then I would not try this recipe. I guess that kinda falls into the Chicago deep dish vs New York thin crust argument. I personally prefer a thin crust so these little guys were perfect for me - nice and crispy - the perfect balance between crust and filling. As an added bonus, they're healthier then a regular pizza too and cook in half the time. Try them for a light dinner with a salad or as appetizers. Enjoy!
A NuM NuM original recipe
Whole wheat pitas
Red bell peppers, small dice
Prosciutto, thinly sliced
Pre-heat oven to 400F. Move racks to bottom third part of the oven and lowest possible part of the oven. Cover baking sheet with foil. Thinly slice mushrooms and sautee in pan with salt and pepper. Spread pesto over pita and top with bell peppers, cooked mushrooms and thin slices of prosciutto. Bake on lower third rack for 8 minutes. After 8 minutes move pizzas to lowest rack of oven and cook for an additional 2
- Top pita with goat cheese and gorgonzola topped with thin slices of pear, peaches or figs. Bake then drizzle with balsamic vinegar and top with proscioutto.
- Mash slow cooked tomatoes into a sauce and spread over pita and top with mozzarella cheese and thin slices of tomato. Finish with fresh basil.
- Pesto or mozzarella with sun dried tomatoes, mushrooms and peppers
- Sausage, caramelized onion and top with gorgonzola cheese