My very first job working in the kitchen was where I learned about how fun and simple pita pizzas are. They are easy, fast, simple and delicious. You can do just sauce and cheese for the kids, and for the adults you can do anything you can think of really. From a gorgonzola cream sauce with chicken apple sausage, to doing a chipotle alfredo sauce with sun dried tomatoes and artichoke hearts. Making a few different ingredients and placing them on a table makes for a great get together as well! Everyone gets to make their own choices on toppings, and have a blast sipping a cocktail and laughing with friends while doing it. These little pita pizzas are also a huge hit on the grill for outdoor summer get togethers!
Ingredients: Makes 6 Pita Pizzas
- Pizza sauce-Recipe Below
- Fresh Pitas
- 4 pieces of thick cut bacon, diced
- Mozzarella cheese shredded
- 1 pkg cherry tomatoes
- Romaine lettuce
- Ranch dressing, preferably homemade
- 16 oz can of good crushed tomatoes such as San Marzano
- 2 cloves garlic, peeled and smashed
- 2 tbs olive oil
- Pinch of red pepper flakes
- 2 tsp dried oregano
- 1/2 small yellow onion diced
- 1/2 c white wine
- Salt and pepper to taste
In a medium heavy sauce pan heat olive oil adding the cloves of garlic. Cook the garlic until lightly golden and aromatic about two minutes. Add diced onion and red pepper flakes, sauté until onions have softened about 8 minutes. Once onions have softened add the wine and let simmer for about two minutes stirring occasionally. Add tomatoes and salt and pepper and oregano, remember you can always add more salt but its difficult to take away so add a little at a time. Once sauce is seasoned remove from heat and let cool slightly. Using either an emersion blender or blender, puree sauce. Set aside for pizza assembly.
Dice up the bacon and cook in a medium frying pan until crispy. Use a slotted spoon to remove and set on a plate with paper towels to allow the grease to absorb. Set aside for pizza assembly.
Thinly slice romaine lettuce and set in a small mixing bowl. (This is the bowl you will toss the lettuce tomatoes and ranch in for the topping to the pizza.) Half the cherry tomatoes, if they are large quarter them and add them to bowl.
Heat oven to 375 degrees. Ladle and spread the pizza sauce lightly and evenly onto the pita. Add some of the crispy chopped bacon and then add the shredded mozzarella. Cook pita pizza until edges are crispy and cheese has melted, about 8 minutes. (I place mine right on the oven racks but you can use a pizza stone or sheet pan if you'd like, this is also an easy grilled pizza.) Once the pizza is ready remove it from oven and let it cool slightly about 2 minutes. Meanwhile, drizzle ranch dressing lightly in the bowl with the lettuce and tomatoes, toss until lightly evenly coated. Then cut pizza into quarters and plate. Using tongs add a little of the lettuce tomato and ranch salad onto the pizza. Grab a napkin and enjoy! You will love the warm and crispy cool contrast, sure to become a favorite!
**The salad can also be tossed in a little olive oil and red wine or balsamic vinegar salt and pepper for a healthier alternative.