Pita Pizzas

8 pita breads (6-inch diameter sandwich pockets)
One 11 oz can condensed zesty tomato soup/sauce
1-1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Using scissors, cut a circle out of top of each pita leaving a 1/2-inch rim. Save circles for other use. Lightly toast pita bottoms if desired.

Evenly spread about 2 rounded tbs of the soup on each pita. Top each with about 2-1/2 tbs of the mozzarella and sprinkle with about 1 tsp of the Parmesan.

On microwave-safe plate lined with paper towels, cook 1 pita on HIGH for 45 seconds or until cheese is melted. Cook 2 pitas for 1 minute 30 seconds. Cool 1 to 2 minutes before eating. Repeat with remaining pizzas or freeze uncooked pizzas individually if desired.

Makes 8 pita pizzas.

Before topping with cheeses, top each pita pizza with cooked sliced mushrooms, cooked sliced zucchini, chopped green pepper, sliced pepperon1 or thinly sliced cooked ham if desired, proceed as above.

To heat Frozen Pita Pizzas. On microwave-safe plate lined with paper towels, place 1 frozen pizza. Microwave on HIGH 1 minute 30 seconds or until hot.

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Appetizers, Dips


Cajun Country -- New Iberia, Louisiana