I adapted this recipe from another Ina Garten one from her “Back to Basics” book. I love pizza. We love pizza. Her recipe involved homemade dough, fontina cheese, and and arugula salad on the top. While at the store, I immediately thought: to heck with making dough! I’m going with pitas!! Which, we did.
I started out with our pittas. I brushed them with olive oil. Then, I seasoned them up with minced garlic, red pepper flakes, Italian seasoning, fresh black pepper, and kosher salt.
After getting the pitas seasoned, I added maybe a quarter cup of mozzarella cheese. (and a few bleu cheese crumbles for Matt’s share). Then we baked ’em at 450 degrees for eleven minutes.
Now, Ina’s recipe. I say Ina because I’m sure we would be friends, and I’m even more sure she’d be okay with that. Her recipe calls for a simple arugula salad to top it off. I made it. Seriously, easy. I mixed up an olive oil, orange juice, salt and pepper vinaigrette. We took the pizzas out of the oven. I ate one with the salad and one without. I have to confess. I don’t get the arugula on top. I didn’t even enjoy it too much.
However, the pizzas were AWESOME!! (here’s where I would insert a finished picture if there was one to insert 🙂
The pita was so crispy and it was so flavorful! I’m definitely making this a regular for us… and not just white pita pizzas, I’m thinking of expanding to other delicious pizza goodness.