This past weekend, I tried this recipe with some friends over to celebrate the Feast of St. Joseph. As I sometimes do, I made some changes to the original, and since the weather was nice (but cold), I decided to cook them on the grill.
They were fantastic, and, even though the rest of the food was good, they would have preferred if I just kept making this little pizzas.
Last night, I was asked to do some dorm room cooking for the students at Mc Daniel College. March is National Nutrition Month, and I wanted to make some simple dishes that the students could make cheaply, easily, and deliciously. Success 🙂
Once again, the hands down favorite were these little pizzas. They are very healthy and quick. Try them this weekend!
Roasted Red Pepper Pita Pizza
1 12 oz jar roasted red peppers, rinsed and drained
10 oil packed sun-dried tomatoes, drained, plus 1 tb. oil (I used julienned, which worked better with my little food processor)
2 6 1/2 in whole wheat pita rounds, split apart to make 4 rounds
Dried Italian seasoning, for sprinkling
1 8 oz package Part Skim Mozzarella
Fresh basil leaves, torn
Pre heat oven to broil. Puree red pepper, sun-dried tomatoes and oil in food processor until smooth.
Place pita rounds on baking sheet. Spread 1/4 red pepper sauce on each (cut side). Sprinkle with Italian seasoning, and top with mozzarella.
Broil 3-5 minutes, or until cheese is melted and bubbly. Distribute basil leaves over pizzas, and serve immediately.
If you want to use your grill, heat on high. Once you put the pizzas on the grill, reduce flame to medium. Watch frequently to avoid burning. Pizzas will come out crispy.
Another option if you want a crispy crust: place the pita rounds in the toaster for a few minutes before adding toppings and broiling in the oven.