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1 bunch
1/2 cup
4 whole
1
1 teaspoon |
broccoli
black or green olives
pita breads, white or whole wheat
8-ounce can tomato sauce
dried oregano
Mozzarella (or try Monterey Jack, goat
cheese, or Cheddar)
olive oil
packaged presliced pepperoni (optional)
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Method :
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Preheat the oven to 350oC.
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Trim the broccoli into small
florets and discard the stem.
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Drop the broccoli into a saucepan
of boiling water for 3 minutes, then drain.
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Thinly slice the olives and grate
the cheese.
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Brush each pita with olive oil on
front and back.
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Lay the pitas on a baking sheet
and spread each one with 2-3 tablespoons of tomato sauce.
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Sprinkle 1/4 teaspoon of oregano
on each.
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Place the olives and pepperoni if
using on the pitas and scatter the broccoli over the top.
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Put about 1/4 cup of cheese on the
top of each.
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Place the baking sheet in the oven
and bake for 10 minutes until the cheese is melted and bubbly.
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Eat the pizza as soon as the
cheese is cool enough to chew.
Makes 4 individual pizzas
The secret
is in brushing the pita with olive oil to keep it from drying out. Hot
pita has the chewy, bread-like taste of a proper pizza crust, and you
can top it with anything from blanched vegetables to heaps of cheese and
presliced pepperoni.
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