I LOVE pizza! Always have and always will. To me, there is something just so tasty and comforting about pizza. If you get the right sauce combination, you know, not too spicy, but fragrant enough with the right herbs, you have built the best base to start your layering of a fabulous pizza masterpiece.
I have purchased frozen store pizzas to mangia. Then I switched to making my own homemade dough (via bread maker). I found it was much tastier. On quickie dinner nights, I have purchased a slab pizza, from the local bakery. It is a baked slab with just pizza sauce. I add my choice of delicious toppings and..voila! Dinner in 30 minutes. (I love chopping and slicing everything by hand. Makes me feel like a real professional chef!)
My Vegetarian Mushroom Red Pepper and Green Onion Pizza pre-oven time. Look at all those colours!
Then there was the day that I was craving pizza and had no dough. I also had no desire to wait for homemade dough, and absolutely no desire to go to store to buy some dough. What to do?
Necessity is the mother of invention. I foraged through my fridge and found Greek pita bread. (They are different from regular pitas in that you can’t stuff them.) I noticed that they are the thickness of a thin crust pizza and really, all I needed was a vessel that would carry my pizza toppings.
So it began. I pulled out a pita, put on pizza sauce, layered some shredded mozzarella on top, topped that with chopped onions, then some mushrooms, and finally tomato slices. I decided to forgo the pepperoni that day. That adventure could be saved for another day. Instead of turning the oven on, I put that into the toaster over on 400 degrees for 15 minutes. Molto bene! Fantastic! Personal pizza ready in 20 minutes. Mmmmmm!
This discovery has also assisted me in many ways since. Since they are really “personal size”, I could top each one with whatever the kids liked to have on it. Some preferred more meat, some preferred more veggies. In the end, there was something for everyone.
This has become my go-to hot appetizer as well. I cut each pita into 8 wedges and ta-da! Little mini pizza hors d’oeuvre. Very pretty too.
Vary the recipe as well. Use Bononcini or goat cheese instead of mozzarella. Use an olive oil, with garlic infusion, instead of pizza sauce.
Pizza really is a versatile dish. Easy to make, easy to eat, and just makes your taste buds feel sooooo happy.
Hmmmm, I’m kind of craving some pizza right now. Mmmmmm. How about you?
My Vegetarian Mushroom Red Pepper and Green Onion Pizza AFTER baking!