How To Make Your Own Pita “Pizzas”

Pita pizzas are quick and easy to make, fun to assemble and crowd-pleasing delicious. Everything can be prepared up to three days in advance for this have-it-your-way meal, and your “team” can assemble them just before popping in the oven.
Combine with a simple salad and fresh fruit for dessert, and you have a nutritious family dinner.

Ingredients needed:
8-inch pitas, whole wheat preferred
String cheese or grated low-fat mozzarella (2 ounces per pita)
Grated cheddar cheese (2 ounces per pita)
Sliced tomatoes
Red and green peppers, thinly sliced and sautéed until soft and pliable
Coarsely chopped cooked broccoli
Thin-sliced red or sweet white onion
Sauteed sliced mushrooms
Diced cooked ham
Chicken hot dogs, or other hot dogs, cooked and thinly sliced
Olive oil, about 1 teaspoon per pita
Salt & Pepper, optional
Red pepper flakes, optional
Dried oregano, optional
Note on quantities: It is hard to make an exact recipe as this is a make-your-own. Any leftover ingredients can be saved and tossed into salad. One pita per person is a generous serving. In general you will need about 2 ounces of cheese per pita, about one to two ounces protein and about 1/2 to 3/4 cup vegetables per pita.

Equipment needed:
1 rimmed baking sheets for each 2 pitas
Pastry brush for olive oil
Broad spatula to transfer cooked pita to cutting board
Chef’s knife to cut pita
 Preparation instructions:
1. Pre-heat oven to 425 degrees.
2 .Lay-out pita on rimmed baking sheet.
3. Lightly brush each pita with olive oil.

4. Spread a very thin layer of cheese on pita. This will help hold vegetables in place. If using string cheese, a good activity for kids is to pulling apart string cheese into strings.

5. Distribute selected toppings on pita. Be generous with vegetables and sparing with meats.
6. Top each pita with cheese — but not too much!

7. Place rimmed baking sheets in oven and bake for about 12 minutes until cheese is well melted and pita slightly crisped.
8. Remove from oven and allow cheese to cool slightly and set. Add optional salt, pepper, dried oregano and red pepper flakes.
9. Using flat spatula transfer pitas to cutting board. With a good-sized chef’s knife, cut each pita in half. Cut each half into thirds for a total of six slices per pita.

Classic combinations:
Cheddar, peppers & hot dogs (and for a liitle extra zing, add a few thin slices of jalapeño
Cheddar, ham & broccoli
Tomato, string cheese or mozzarella, mushrooms & onion

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