Mini Pita Bread Pizza Recipe
It’s hard to go wrong with pizza—for parties or any time.
SERVES: 2 adults and 2 children
PREP TIME: 10 mins, plus making the sauce
COOK TIME: 5 mins
12 mini wholewheat pita breads
4½ ounces goat cheese
⅔ cup Tomato Sauce (see page 137)
4¼ ounces mozzarella cheese, cubed
1 teaspoon dried oregano
¼ cup pine nuts
2 cups tightly packed basil leaves
2 garlic cloves, chopped
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil
1 teaspoon fine sea salt
1 Preheat the broiler to medium. Put the pine nuts for the pesto in a frying pan and heat over medium-low heat, stirring continuously, until lightly toasted, then set aside to cool. Put the pita breads on a baking sheet and lightly toast under the broiler until they puff up and are lightly browned. Carefully cut them in half by slicing around the edge of each pita with a sharp knife to produce 2 circles from each pita.
2 To make the pesto, put the pine nuts, basil, garlic, Parmesan, olive oil, and salt in a food processor and process for 1–2 minutes until the mixture forms a thick paste.
3 Spread 1 teaspoon of the pesto over 12 of the pita circles, then crumble the goat cheese over the pesto. Spread 1 tablespoon of the tomato sauce over each of the remaining 12 pita circles and divide the mozzarella over the sauce. Put the pitas on the baking sheet, sprinkle sparingly with the oregano, and broil for 2 minutes until crunchy and the cheese has melted. Serve hot