Pita Bread Pizza Recipe
Ingredients
2 tablespoons olive oil
1 medium-size yellow onion, finely chopped
1 medium-size sweet green or red pepper, cored, seeded, and thinly sliced
1/2 teaspoon salt
1/2 teaspoon each dried basil and oregano, crumbled
4 ounces mushrooms, thinly sliced
8 ounces eggplant, cut into 1-inchcubes
1 can (14 1/2 ounces) tomatoes with their juice
2 cloves garlic, minced
2 pita breads, 9 inches in diameter, split in half horizontally
2 cups shredded part-skim mozzarella or fontina cheese (8 ounces)
Directions
Preheat the oven to 425° F.
Heat the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
Add the onion, pepper, salt, basil, and oregano, and saute, stirring often, for 2 minutes or until slightly softened.
Add the mushrooms and saute, stirring, 2 minutes more.
Add the eggplant and cook and stir for 3 minutes.
Meanwhile, puree the tomatoes and their juice by whirling in a food processor or an electric blender for 1 minute.
Add to the skillet along with the garlic and simmer, uncovered, stirring occasionally, for 4 to 5 minutes or until almost all of the liquid has evaporated.
Arrange the pita rounds, cut sides up, on an ungreased baking sheet, and top with the vegetable mixture, dividing the total amount evenly.
Sprinkle with the cheese and bake, uncovered, for 10 minutes or until the cheese melts and the topping is bubbling
Heat the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
Add the onion, pepper, salt, basil, and oregano, and saute, stirring often, for 2 minutes or until slightly softened.
Add the mushrooms and saute, stirring, 2 minutes more.
Add the eggplant and cook and stir for 3 minutes.
Meanwhile, puree the tomatoes and their juice by whirling in a food processor or an electric blender for 1 minute.
Add to the skillet along with the garlic and simmer, uncovered, stirring occasionally, for 4 to 5 minutes or until almost all of the liquid has evaporated.
Arrange the pita rounds, cut sides up, on an ungreased baking sheet, and top with the vegetable mixture, dividing the total amount evenly.
Sprinkle with the cheese and bake, uncovered, for 10 minutes or until the cheese melts and the topping is bubbling
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