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Pita Pizza
 Pizza to Italians is what I would like to beleive is pav-wada to us....a poor mans food but loved by young-old /rich-poor, same. Though not a pizza-pasta person myself but will admit that there are certain toppings which I absolutely adore and hence love to bake it with a pizza base. Yeah I know, some of you may think am soo weird of the lot.....do not like pizza-pasta... :( Its just that if it is served on my plate, it has to be rather tooo tooo good for me or cooked just the way I like it.....yes you heard it right I am a bit fussy when it comes to some dishes or rather ingredient particularly. I love cheese but again very picky what I put in my mouth, it should look and smell good...no stinky bit puh-lease. Such situations become more difficult for me especially when I take up catering orders and my clients ask for the menu to be reviewed and formatted.....it always becomes a little difficult for me to explain them -'How can I cook and serve something which I don't put in my mouth'.....catering without tasting your own food....wat???? no ways.....not me. Many understand and appreciate but then there are exceptions, no am not complaining but this is how I am, a crazy perfectionist, lil weird, lost most of the time and always delivering what I promise ... :) Yesterday was a lil hectic hence a cheats method for this pizza....store bought pita bread/khobz , with some home made pizza sauce and all the toppings what my family loves.  Ingredients: Pita bread/Khobz 1 pack Pizza sauce 2 tbpsn per pizza Potatoes 2 ( boiled and sliced) Garlic 1 sliced finely Butter a knob Extra virgin Olive oil 1/2 cup of each: Green Olives stuffed with pepper ( cut into half) Feta (cut into cubes) Baby Boccocini Cheddar cheese Mozzarella cheese Yellow & Red Peppers (chargrilled and cut into strips) Baby Roma tomatoes (cut into half) Garnish: Rosemary (fresh, chopped) Oregano Mixed herbs Sea salt Pizza Sauce: Roma tomatoes 1 kg Onion 3-4 (chopped finely) Garlic 2 (chopped finely) Tomato ketchup 2 cup Tomato paste 1 tbspn Chilli powder 1 tbspn ( as per tastebuds) Salt to taste Mixed herbs handful Olive oil 2 tbspn Method for the sauce: Take a hot saucepan with oil, saute the onions until transparent. Add the garlic and saute until fragrant, do not color/burn them. Add tomatoes and stir. Cook for 5 mins, add the remaining ingredients, stir and cook for another 10 mins, until it bubbles vigourously. Cool thoroughly and store in a airtight container. This sauce will keep fresh for 3 months in the fridge and more than a year in the freezer....just note that while storing in the freezer make individual packs(one time use packs) do not freeze the sauce once it has defrosted. Method: Set the oven at 160 deg C.Place the pita bread on a tray, and follow the directions and sequence below:For Margarita: Tomato sauce + Mozzarella + Cheddar + Oregano +Lil Butter.For Feta and Roma tomato: Tomato sauce + Tomato + Pepper + Mixed herbs + Feta +Olives + Olive oil.For Boccocini and Peppers: Tomato sauce +Peppers + Tomatoes + Garlic + Boccocini +Oregano + Olive oil.For Potato and Rosemary: Butter + Potato + Rosemary + Sea Salt + Mozzeralla + Olive oil.Bake them for 5-8 mins or more 3-4 mins for very crispy base. PS: For more quick hunger fix, use any of the above toppings on a slice of bread/chappati.Make it more fancy by using puff pastry as the base...bake the pastry by docking it (prick with a fork all over) to prevent it from puffing up. Spread the sauce lightly and use any topping.  related searches : Pita
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