Galganov's Recipe for Fun, Easy, Instant Pizzas on Pita Crusts!

Now let's go make this easy, Instant Pizza on a Pita Crust recipe ... and remember, just because we top it the way you see here, it doesn't mean you have to! Use any toppings you like.

Method:

1. Preheat your oven to 375°F (190°C). If you're using a pizza stone, make sure you put it (on the lowest shelf) into a cold oven. (Never put a cold stone into a hot oven - it will crack)
2. Wash and slice tomatoes and create a base on the pita.
3. Finely mince a little basil and oregano and sprinkle it over the tomato.
4. Slice a mushroom and place it on top.
5. Cut thin slices of a sweet red pepper and spread them on top.
6. Place a few thin strips of caciocavallo on top.
7. Sprinkle some grated romano and parmesian on top of that.
8. Place slices (or shreds) of mozzarella on top and finish it off with a bit more grated romano and parmesian.
9. Place your pizza concoction on the hot pizza stone (or on a cookie sheet and into the hot oven).
10. Cook until the cheese bubbles.

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The Background Story
Instant Pizzas on Pita Crusts

Some people say pita (or "pitta" as it is sometimes spelled) and pizza are from the same source. These two wonderful foods share an origin in the Mediterranian Sea but from different sides. It is believed, by some, that the Italians took the basic pita recipe and dressed it up. Regional variations are credited for the difference in pronuciation and subsequent spelling. The only substantial difference between pita and pizza dough, though, is that the pizza dough has oil while pita is oil free.

Before the days where we started making our own pizza crust we would go to a local Lebanese pita bakery. The made wonderful pita and it served, for us, as the perfect make-shift crust. We would dress it up with baked beans, green bunching onion and cheese for an unusual pizza ... or with traditional Montreal style pizza toppings for a quick, easy to prepare pizza at home.

Once we started making our own crust ... and developing our own pizza dough recipe we realized there was still a place for pita as a crust. In a pinch or as a snack, dressing a pita is PERFECT!

It's also a great way to use leftover pitas. Sometimes, when we have some of our home made pita left over and it seems they won't get used so fast we bag them and put them in the freezer. When we need a snack, we take a pita (or as many as we need) from the freezer and dress it frozen.

The beauty of this is that you can get to try different toppings without committing to a full-sized pizza. In late summer we get wonderful, fresh tomatoes, basil, oregano and sweet peppers. We use these on our home made pitas for a wonderful little treat BUT you can use regular sauce or any toppings you prefer such as Feta cheese for a Greek twist ... or pepperoni or anything you like! You can make them with meat or vegetarian. They're equally tasty - it' s only a matter of personal preference.

The instant pita pizza illustrated on this page was made on a light whole wheat flax pita with garden fresh toppings, white button mushrooms and a mix of cheeses including caciocavallo, grated romano, grand padano parmegian and, of course, mozzarella. In this particular preparation we use no salt at all depending, rather, on the fresh taste of garden vegetables and salt from the cheeses.

Pita-pizzas baked on foil or any other aluminum or stainless steel surface as well as enameled iron, will be soft. oridinary seasoned iron has not been tested here.