Description
Ever since I read Eat, Pray, Love at the end of last year I’ve been longing to try a legit Margherita Pizza—Naples style. Now, you’re probably wondering why I chose a pita since it isn’t very authentic. I do, however, enjoy creating mini pizzas out of pitas because they are light and you can bake them to a proper crisp. Since the real deal sort of pizza from Italy is typically done on a thin crust, I figured it would work.
Ingredients
- 1 Greek Style Pita
- ½ cups Pizza Sauce Or Marinara Sauce
- 4 leaves Fresh Basil
- 5 slices Fresh Mozzarella Cheese
- Ground Black Pepper To Taste (optional)
Preparation
Preheat the oven to 350 F. Place the pita on a baking tray. Spoon the sauce onto the pita and spread it over the pita evenly. Place the fresh basil leaves onto the pita and spread them in a way where if you were to cut the pizza into four slices, each slice would have a basil leaf. Place the slices of fresh mozzarella around the circumference of the pita. Bake the pita in the oven for approximately 15-20 minutes, or until the pita is nice and crispy. Remove it from the oven. Crack some ground black pepper over the pizza once it’s ready (optional).
