Pita Pizza

Sometimes, I just can't decide what to eat.  I know, I know, #firstworldproblems.  I'll sit there in front of the open fridge eating peanut butter from the jar because I can't make up my mind.  This is a new favorite because of 3 things.  1) It's easy.  2) It's fast.  3) It's got options.  You can switch up the ingredients and have it be a totally new lunch.  This one is a caprese salad inspired creation.  New #firstworldproblem : I don't get to work from home enough so I can eat these more often.

Grab a pita!  Easy enough, no?  I just use store bought, but my mom made them from scratch once and I gotta tell ya, it made a HUGE difference.  Also, preheat your oven to 425 degrees.

I added red onions ... but I hate raw onions.  I quickly sliced up a few pieces and started to caramelize them so they didn't have as much bite.  Feel free to skip this step if you're not as picky as I am.

Slice up some tomato fairly thinly - the "pizza" is not going to be in the oven long.

Add just a brush of olive oil and some sea salt to the pita.  Simple, but big flavor difference if you skip this step. 

So instead of a tomato sauce base, I used some pesto!  I don't have any fresh basil on hand, so the jar stuff will do.

Next, a thin layer of mozzarella cheese.  Mama mia!  You don't want to add a ton, it will weigh down the pita and make it kind of soggy in the middle.  Learn from my mistakes.  

Layer on the tomatoes...

And then the onions ...

And you're ready to go!  Put it in the oven for about 12 - 15 minutes.  Keep an eye on it, you'll want to make sure the cheese is melted, and it starts to brown up on the edges.

 Slice with a knife or pizza cutter, and you're ready to rock!  I made a BBQ steak version a couple of days later, using BBQ sauce as the base and cheddar cheese.  The world is your oyster ... or in this case pita pizza.

Enjoy!  And here's a picture of Mac because he's just too adorable to leave out of the occasional post.


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