Can it really be that simple?
Dinnertime in this case, is completely at ease. Ever since we discovered (about 2 years ago) how easy it is to make pizzas using pita bread as the crust, we've been hooked. It has slowly moved from white flour full-sized pitas, to the small multi-grain ones. I think Ryan still prefers the previous version, but I love how my son will devour these without any clue there's a load of whole grain in them. Plus, they're just his size!
Sometimes I feel extra-sneaky and (gross) smash some steamed carrots or other veggies under the sauce on my son's mini pizzas. Super-gag, right? But any way to sneak in some veggies on that kid's plate is a win in my book. You could also puree the veggies, and stir them right into the sauce. You little devil, you.
But without the sneaky additions, these are incredible. AND DANG EASY, folks. You just plop some pita bread on your pizza pan, swirl on some sauce, throw on the toppings, bake for a little bit, slice up some veggies and fruit to serve on the side, and WHAM, you have a quick and yummy dinner for your family in minutes. The kids will inhale this stuff. Well, at least my son, the pickiest-eater-on-the-planet, did.
Also, the sky is the limit with the toppings. I think the next time we make this, we're going to do a bacon chicken alfredo, or even a spicy little refried bean fiesta number. I can't wait!
Easy Mini Pita Pizzas
makes 4 servings for the little ones
whole grain mini pitas (4 sliced in half, so we're talking 8)
1 1/2 C shredded mozzarella
1 C marinara sauce
toppings (whatever you prefer. We went with Canadian bacon and pineapple this time)
seasonings (whatever you prefer: garlic powder, pizza seasonings, oregano, etc)
1. Preheat oven to 350 degrees.
2. Peel pita layers apart, and place them open-faced on an ungreased pizza pan.
3. Spoon on about 2-3 tablespoons of sauce per pita slice and top with cheese.
4. Add toppings and seasonings.
5. Bake for 15 minutes, or until cheese is melted, and bottoms are crispy.