When I was a little kid, I remember having a children’s cookbook. One of the recipes is strikingly memorable, as even at the age of five, part of it sounded unappealing to me. The recipe itself, English muffin pizzas, was fine. However, they suggested using ketchup as the sauce, as it is a common household ingredient. Common or not, I’d rather have no sauce than ketchup on my pizza.
Like many people, English muffin pizzas were a go-to lunch or snack during my childhood. Then, sometime during my teen years, my mom discovered pita bread, and that became the new base for these quick pizzas. While this isn’t an extravagant recipe nor something that makes my Tapas Monday menu, these are a great way to feed hungry kids (or adults) with little time. They also are a terrific way to give your kids some independence in the kitchen.
These pizzas could be made with a variety of bases, all of which make a nice single serving pizza. It really comes down to what you keep in your pantry and what your family prefers. Some options are English muffins, pita bread, lavash, or naan. My personal favorite is lavash, while my kids are in favor of pita bread. Regardless to what you choose, they are perfect for a simple lunch or warm snack on a chilly fall afternoon.
- 1 piece of pita bread
- 1/4 cup pasta sauce
- 1/2 cup shredded mozzarella
- Assorted toppings (olives, pepperoni)
- Preheat toaster oven to 400.
- Spread sauce evenly on pita bread.
- Sprinkle mozzarella over sauce.
- Add toppings, if desired.
- Place directly on rack, and bake for 5-7 minutes, until edges are golden brown and cheese is bubbly.
- Can be baked in the regular oven.
- If you prefer a softer crust, place on a baking sheet.