Pita Pizza -- With Clams & Artichoke Hearts

Pita Pizzas are soon to be a 99 Cent Chef budget classic. Having lived in or around various Armenian/Russian/Middle Eastern enclaves around town, frequenting East Hollywood's Little Armenia mom and pop delis and the neighborhood shish kabob shops of Glendale, this Chef has grown to love the versatile pocket pita.

They stuff nicely with your favorite tuna, chicken or egg salad; they are indispensable when tearing apart a roasted bird from Zankou Chicken; and are now the platform for the Chef's new culinary creation -- Pita Pizza.


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, black olives, artichoke hearts, roasted/sauteed zucchini, and eggplant, to Genoa salami, Italian sausage, cheese, a fried egg - and 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 (although regular local markets often have sales on canned minced clams and shredded mozzarella.

And pita bread is reasonably priced), 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)

 
Directions
Preheat oven to 400 degrees. Layout 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 melt, while the pita edge becomes crisp and just starts to brown.

And don't forget to mix it up with different toppings for a party. Just set out a plate of salami, cheese, cooked sausage, tomato sauce, olives, and any other favorites.

Baby Clams & Spaghetti

The 99 Cent Chef's first 99 cent meals involved canned & dried goods. That was the only food they sold at the 99c only Stores many years ago. Baby clams and spaghetti became a favorite. After receiving accolades for this delicious Italian pasta entree, I alway enjoyed the look of shock on my dining partner's face when I would gleefully announce, "This is a 99c only Store meal!"
Try it out on someone some time.

Ingredients

1. 1 10oz can of baby clams in water
2. 1/2 of a 16 oz package of dried spaghetti4 slices of bacon
3. 1/4 onion & bell pepper
4. 1 tablespoon chopped garlic (2 cloves)
5. 1/4 cup white wine
6. Small slice of butter
7. 1/2 teaspoon total of dried oregano, basil and/or sage
8. or 1 tablespoon chopped fresh herbs

Directions
Start 3 quarts of lightly salted water to boil for the spaghetti. Brown bacon, then set aside to later crumble into clam sauce.
Saute 2-4 minutes chopped onion, bell pepper and lastly, garlic in bacon fat. Deglaze pan with 1/4 cup of a fine 99c only Store Sauvignon Blanc. Pour in the "water" from 1 can of baby clams. Add dried herbs and reduce liquid by 1/2.


Your water should be at a boil by now. Add the spaghetti. The Chef likes his pasta "al dente," quite firm, so I cut the package cooking time in half (about 8 minutes.) Drain and set aside.
When clam "water/wine" is reduced by half, add the baby clams and butter. Cook a couple of minutes, just enough time to heat though. Add fresh herbs if you've got them. Mix crumbled bacon into clam sauce and serve over spaghetti.