The cupboard was bare on Saturday apart from a few bits and pieces. When all you have is a few bits and pieces it’s time to improvise.
I made a very quick tomato sauce with the one and a half tomatoes we had, along with some onion, oregano, salt, pepper, garlic and chili powder whizzed up in the food processor and cooked on the stove for a while.
That sauce was distributed over the four frozen pita breads we had left over from the Greco birthday bash and topped with some grated gouda and cheddar cheese (not very italian, but it’s all we had).
The pita pizzas were finished off with a sprinking of chopped kalamata olives and ham and thrown in the oven for 10 minutes (straight on the shelf for extra crispiness).
The result was surprisingly delicious.
A reliable source told me that the pita pizzas were really good.
Pita pizzas are my staple food when I’m trying to eat healthily. They also work really well as healthy “nachos” – cut pita breads into triangles, sprinkle with lots of spices (coriander, cumin, paprika, cayenne, etc.), toss in a plastic bag with a bit of olive oil, and bake until crispy. Great with homemade salsa and guacamole.