When you frowned at that title, you’re right. I just made up a word. But this one has been on the menu a lot lately, so I thought I should share the recipe. If it’s even a recipe.

I’ve never really liked pizza. There. I said it.

It has to do with the crust. For a while I liked the traditional crust of PizzaHut pizzas but then my boyfriend at the time started to work there and they caused a dramatic drop in occasions to see each other. Plus, the stories ‘behind the scenes’ made me not wanting to eat pizza for a very. long. time. Yikes.

Later, when I decided that I should know how to cook and dived right in with my favorite, cheese croquettes (which is a complicated recipe and because of that not my best idea ever), gained some experience, I tried to make pizza dough. Hey, I managed to make decent bread, pizza could not be so hard, could it?

Euh… yes it could. I fought with the dough, I turned it and twisted it and made it awful. I gave up and used pre made dough instead but it didn’t help with my pizza-hate-affair. And then supermarket was closed, I hadn’t a thing left to eat, I thought, and my husband could come home hungry any minute now.

Enter mini-pizzas on a pita. The bare fact of using pita as bottom solved the problem of not making good dough AND baking time. My husband loves them and it’s the best way ever to use leftover veggies. It’s so simple it is ridiculous.





Take little pita breads. Don’t bake them, don’t cut them, just leave them like that. Put tomato sauce on them. I use a mix of concentrated tomato puree and tubed tomato sauce. (If you’re lazy, you can as well be super lazy.) Put anything you like on it. Mozzarella cheese, bell pepper cubes, anchovies, shredded chicken, snack tomatoes, spring onions, … Sprinkle with your favorite dried herbs, season and put in the preheated oven. They will take ten minutes, twelve maybe.

They’ll be gone in less.


 Sharing with
Raia @ Savoring Saturdays