Petite Pizzas

Some days you look around and wonder what you can make with all the little bits of this and that.  I had bought far too many pitas for another menu so the extras were guilting me into doing something with them.

There was a lovely pile of prosciutto calling it’s sweet siren song from the refrigerator with two types of mozzarella, basil, roasted garlic joining in for harmony!  So really there was biy one thing kept to do, make pizzas!

Turn your oven on to 425F.  Get a try and line it with parchment paper, or be brave and go sans pan.  Provided you know what you are doing there shouldn’t be any mess.  Since I never know what I’m doing, I chose to use the pan,  besides the pita crisps up like a treat even with the pan.

Lightly brush your pitas with olive oil.  Or not if you don’t want to. It adds flavour and crunch.  After this it’s all up to you what you do.  I had a lovely pizza once with fresh mozzarella, roasted garlic, prosciutto, fresh fig and when it was cooked it was topped off with fresh arugula and drizzled with sweet balsamic.  Kountry, that had to be one of my favorite pizzas ever!

Ah but no fresh figs in the house and no balsamic to drizzle.  But never fear because we can modify!😊

After brushing my pitas with oil, I spread a generous amount of roasted garlic onto them.  This melts into delicious yum!  Then some super thin pieces of mozzarella to hold stuff done.  After that I dropped shredded ribbons of prosciutto about the pitas, sprinkled diced pear among the ribbons, and gently added a bit of slivered onion.  I boldly added a few cherry tomatoes and then on went some more mozzarella again to act as the glue.

Pop the pan into your preheated oven for no more than 10 minutes and out comes lovely, crisp, individual pizzas waiting for basil, greens and a little drizzle oil!



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