Pita Pizzas

[bouche]

We've been making more pizza at home these days since realizing how perfect the pita pizza is. I picked up some fresh pita from the Lebanese Bakery on Somerset today along with their inhouse falafel, but after work, the craving for luciano's pepperoni and medium provolone kicked in so we've dressed up our pitas and they're in the oven as I type.

fresh whole wheat pita (large)

pizza sauce (unico)

mushrooms

green peppers

red onion

hot italian sausage

the best italian pepperoni

medium provolone

We've found that layering is very important. We've been putting sauce->sausage(cooked)->peppers->mushroom->onion->cheese->pepperoni

The pepperoni on top is essential as it basically fries and gets a little crispy. Are there any other layering suggestions.

[bradm]

Do you just section the pita into wedges, or do you open it up first (so that topping goes on what was the inside of the pocket)? The few times I've done pizza toppings on a pita, I found they didn't really adhere well to the outside of the pita/pocket (probably because it, already having been cooked, already had a crust to it).

Aloha,

Brad

[Ol'Hickster]

Acctually I have those alot at home and I find if you throw all the topings and sauces then throw them in the oven till crispy it works perfect!!! Maybe Brad your Pitas are the un-toppable kind

[AD]

Sean Taylor has some pretty militant layering opinions (all of which I agree with 100%).

[Sarahbelle]

..we use wrap/tortillas... they are really yummy too!

[bouche]

Sean Taylor has some pretty militant layering opinions (all of which I agree with 100%).

please don't withhold that info. this is important shit man.

[Ms Zimmy]

We make lots of h/m pizza too. This is how we layer ours

sauce

sprinkle of cayenne

layer of cheese

baby spinach

mushrooms

black olives

layer of cheese

onions

fresh garlic

that is what we had last night

[Ol'Hickster]

Im more of a 3 cheese and peperoni guy !

[Davey Boy 2.0]

hey mike- where is the pepperoni at Luciano's? in the back there in amongst the rest of the meats?

are there more than one kind?

[bouche]

hey mike- where is the pepperoni at Luciano's? in the back there in amongst the rest of the meats?

are there more than one kind?

When I first asked for it, I asked for the best pepperoni for pizza. I ask the lady what she used. Now she jsut knows what I want.

[Hux]

I have always used olive oil instead of sauce. Fuck the sauce.

[Alexis]

the white pizza. there's a place in hamilton that has a wood burning pizza oven that does a sweet blanco, gots to be a very thin crust tho, perfect for a wrap actually. they use a rosemary olive oil...you should try making some.

[Jaimoe]

I made a nice pita pizza tonight: salami with some hot banana peppers and brick cheese in place of mozzarella and crushed black pepper. You can use any of the brand canned pizza sauces. Heat in a toaster oven on toast. Use a pan.

[bouche]

I made a nice pita pizza tonight: salami with some hot banana peppers and brick cheese in place of mozzarella and crushed black pepper. You can use any of the brand canned pizza sauces. Heat in a toaster oven on toast. Use a pan.

I used to believe that until we found THE sauce to use. I don't have the brand on hand as it isn't something you would get from any grocery. We get our pizza supplies from an Italian shop and they have some imported canned goods. Next time I get the sauce I will take a photo and post it so you can find it. Believe me, it will change your pizza experience.

[Blane]

i shun all the pizza sauces and use sundried tomato pesto. Especially good with chunks of feta or other salty cheeses. I try to make them compact and powerful.