Use pita bread rounds topped with tomato sauce, cheese, clams and artichoke hearts for fast and delicious mini-pizzas. If you like thin crust pizzas, high-heat baked pita bread makes a lightweight crunchy cracker-tasting crust for pizza toppings. The 99 Cent Chef likes to mix it up with his toppings, adding anything from marinated jars of sun-dried tomatoes, artichoke hearts, roasted zucchini, and eggplant, to Genoa salami, a fried egg - even chopped clams. The Chef's first seafood-topped pizza was from a small side-street restaurant during a Rome, Italy vacation. Some may blanch when served calamari, clams and shrimp on a pizza, but how can you resist when it's paired with melted mozzarella and artichoke hearts?
The Chef simplifies things by using a 99.99 cent can of chopped clams. One can is enough for three small individual pita pizzas; all other ingredients are often found in local 99c only Stores, including pita bread (though regular local markets often have sales on canned minced clams and shredded mozzarella, and pita bread is reasonably priced), and you get eight pitas per package - talk about a great deal! These pita pizzas are delish with or without clams - make it your own by adding any favorite topping. These budget pizzas are easy to make and are perfect for a party, or as a late-night cramming snack for all you overextended, financially strapped college students. All you need is a dorm buddy with a toaster oven!
Ingredients (for 3 pita pizzas)
- 3 pita bread rounds
- 1 can minced or chopped clams (6.5 oz.)
- 1 package shredded mozzarella (4 oz.)
- 3 tbsp. dried parmesan cheese (optional)
- 1 small 8 oz. can of tomato sauce or your favorite pasta sauce.
- 1 small jar of marinated artichoke hearts (6oz.) in oil or water
- 3 tbsp. of 99.99 cent olive oil blend
- 1 tsp. dried herbs including - parsley, oregano and sage (a pinch per pita)
Preheat oven to 400 degrees. Lay out 3 pita rounds and top each with 3 tbsp. of tomato sauce and a small pinch of dried herbs, then cover with a layer of mozzarella cheese. Drain artichoke heart and minced clams; evenly distribute over pita pizzas and add a sprinkle of dried parmesan cheese. Finish with a drizzle (about a tbsp.) of olive oil. Bake about 10 minutes -- cheese will be melted, while the pita edge becomes chrisp and just starts to brown.