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Pita Pizza

jglass

jglass

New member
Pita Pizza

4 pita breads
12 tablespoons pizza sauce
1/2 teaspoon dried oregano (optional)
1/2 teaspoon dried basil (optional)
pizza toppings, of your choice
1 cup shredded mozzarella cheese
4 tablespoons parmesan cheese
1 dash red pepper flakes (as desired)

Lay out pita bread on a cookie sheet.
Spread 3 Tbsp sauce onto each pita.
Sprinkle 1/8 tsp of oregano and basil onto each pita.
Top with desired toppings
Top with 1/4 cup of shredded mozzarella cheese and 1 Tbsp of parmesan cheese on each pita.
Add red pepper flakes if desired.
Broil in oven on second shelf position for about 4-5 minutes.
 
I used to make pita pizzas all the time, I loved them but since I found out I can't eat wheat that was the end of that. Recently though I found a recipe for gluten free pizzas I've been dying to try so pita pizzas may be on the menu again.
 
I made these for supper using onion pitas.
I caramelized onions, sauteed mushrooms and green/red bell peppers.
I put on some marinara sauce then all of my toppings. I use Mama's Marinara recipe but make it with crushed tomatoes for a very thick sauce.
Onions, bell peppers, mushrooms, black olives, pepperoni, parm & moz cheese. Drizzled the top with olive oil.
Jon really liked them.
 
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jfain, I have a great "pizza" recipe that uses rice, instead of breadstuff, as the base. You're certainly welcome to the recipe if you want. I'm sure you could play with various toppings and sauces to meet your needs.

I've also got a recipe that uses shredded potatoes to create a pie crust, for a savory dish. That, too, could be adapted I'm sure.

Let me know if you want the recipes.
 
Brown Rice Pizza

crust:
3 cups cooked brown rice
1/2 cup sesame seeds
1 cup grated mozzarella

sauce:
3 tbls butter
3 tbls whole wheat flour (sub with non-wheat thickening agent
1 1/2 cups milk
3 tbls paprika

topping:
1 cup steamed broccoli
1 cup sliced & sauteed mushrooms
1 cup sauteed zucchini
2 sliced tomatoes
1/2 lb sliced Muenster cheese
1/2 onion, thick sliced and sauteed
3-4 garlic cloves, sliced and sauteed
1/2 tsp oregano

Allow rice to cool, then combine with remaining crust ingredients. Pat into greased 12-inch pizza pan and bake at 400 degrees F for 20 minutes.

Make the sauce: Melt butter, add flour, and stir over medium heat for 1 minute. Whisk in milk and paprika, then continue stirring over medium heat until sauce thickens. Spread sauce over baked crtust.

Prepare topping vegetables as directed. Arrange, along with Muenster and oregano, on top of pizza. Broil for 5 minutes until cheese melts.

Severs 4-6.
 
I have one that uses rice too mixed with egg. They were calling it pizza bap. It looks really good. I was thinking I might make it for a pot luck. Actually I have a recipe for a regular gluten free pizza crust too that is just wonderful. You can't tell the difference from regular pizza dough. I even fed it to kids and they loved it. Unfortunately when you need to eat with out wheat there aren't a lot of pre-made things that are worth eating.
 
Potato Crust Pizza

This recipe started life as the base for a tomato tart. But if you make it flat instead of pie-crust shaped, and add the toppings of your choice, you have a pizza. Wheat intolerant folks can substitute rice or bean flour for the all purpose flour.

2 cups grated russet potatoes
1 small onion, finely chopped
2-3 garlic cloves, crused
1 egg, lightly beaten
1/4 cup all purpose flour
Salt & pepper to taste

Preheat oven to 375F

Squeeze as much moisture as possible from potatoes. Combine with onion, garlic, egg, flour, salt & pepper and mix well.

Oil a 10-inch pie pan and transfer the mixture to it, spreading evenly across the bottom and up the sides, as for a pastry crust.

Bake until well browned around the edges, about 30 minutes. Remove from oven, fill and bake immediately.

It's important to go directly from the making and baking of the crust to the filling and baking of the pie or the bottom can become soggy and tough.
 
Well, I had always heard of it Brook, but never made it, until a year or so back, when I finally saw a version in one of the 2 Soprano's Cookbooks someone gave me as a gift (great cookbooks, by the way!).

It's a way to use up left-over cooked plain sketti.

One sautes cold noodles in a big non-stick skillet with olive oil, then scatters chopped ham (smoked salmon), caramelized onions- basically whatever one wants, across the top- then pours a custard of 4-5 whisked eggs, cream and parmesan cheese over all.

From then on- one cooks it much like an omlet- using a spatula to push cooked custard inward to the center of the pan while runny, uncooked custard ooozes and seeps and in turn cooks.

When bottom becomes fully-cooked, slide skillet under a hot broiler to brown the wet top until golden and solid. Slide onto a plate and slice into wedges like a pizza and voila! Spaghetti Pie!
 
Wow! That sounds great.

Sort of like a fritatta made with pasta instead of potatoes.
 
That sounds delicious Chubbs. I've done that without the eggs just like Michael Chiarello described, crispy noodles and served salad on top of it and it was awesome. Thanks for the brunch idea!
 
I guess to be technically correct, "pizza" should be made on a yeast dough base which is baked at the same time the toppings are being cooked. But through the years we've all used other bases and called it pizza.

Who hasn't used English muffins, for instance, to create individual pizza?

In that light, Ana Sortun has a great version of lamejun that qualifies. Her Chicken Lamejun with Roasted Peaches, Pistachio, and Sumac, instead of being made on the traditional manaaeesh dough (i.e., exactly the way pizza is made), uses lavash. The lavash is cut into rectangles or triangles, baked with the toppings, and eaten just like pizza.

So there's another possiblility (although not wheat free).

Occurs to me, if it works with lavash, then it would work with tortillas as well. Either the wheat or corn versions would make an interesting pizza base. And the toppings could be anything that you like.
 
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