Easy Pita Pizzas
When bell peppers are out of season, use jarred roasted red peppers as a topping. Leftover crumbled meatloaf and sausage, or cooked broccoli florets, also make savory toppings.
6 pita breads
6 Tbsp marinara or pizza sauce
2 Tbsp chopped parsley or dried parsley
1/3 cup Parmesan cheese
2 bell peppers
1 cup mushrooms
1/2 cup black olives
3/4 cup pepperoni
1/2 cup Cheddar cheese
1/2 cup mozzarella cheese
Preheat oven to 450°F. Place pitas on a baking sheet. Spread each pita with 1 tablespoon marinara sauce.
In a small bowl, combine parsley and Parmesan cheese. Divide Parmesan mixture evenly between the pita rounds.
Place the sliced bell peppers, mushrooms, olives and pepperoni evenly on top of each pita.
Sprinkle each pita with Cheddar and mozzarella cheese. Bake until cheese is melted, about 10 minutes.
When shredding cheese or chopping vegetables, always prepare more than you'll need. Place unused portions in plastic bags and refrigerate for up to 4 days. If you like crunchy pizza crust, broil pizzas for 2 to 3 minutes or until crust is golden. This also speeds up the cooking time.