Cambozola Pita Pizzas Food

PIZZETTA WITH ROASTED GARLIC BULBS AND CAMBOZOLA

Steps:

• Place a pizza stone in the oven and preheat oven to 450 degrees F.
• Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds.
• In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan.
• Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes.
• Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle.
• Repeat with remaining pizzettas.
• Roasted Garlic:
• 1 bulb garlic
• 3 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• Preheat oven to 400 degrees F.
• Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head.
• Yield: 1 bulb

CAMBOZOLA PITA PIZZAS

Steps:

• Spread onions in shallow baking dish. Dot with butter; sprinkle with brown sugar, vinegar, salt and pepper to taste.
• Bake, covered, in 300' F oven for 30 to 40 minutes or until tender, stirring once. (Can be prepared ahead, covered and refrigerated for up to 2 days.).
• Place pita rounds on baking sheets. Top each round with a spoonful of onion mixture, cheese and 2 to 4 slivers sundried tomatoes. Just before serving, bake pizzas in 375' F oven for 6 to 8 minutes or until lightly browned and bubbly. Makes about 36 pizzas.

PITA PIZZAS

Steps:

• Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
• Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
• Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
• Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.

PETER PIPER'S RED & YELLOW PEPPERED PITA PIZZAS

Steps:

• Heat 4 tsp of oil in a small skillet.
• With a pair of kitchen scissors, cut stars, sunbursts, moons and other fun shapes out of sweet peppers.
• Chop the trimmings and saute them all in the skillet until just a bit soft, about 5 minutes Spread 1 tsp of oil on each pita.
• Then spread 1 Tbs of sauce or paste on each pita.
• Sprinkle with cheese.
• Decorate with your peppers.
• Sprinkle with spices.
• Heat in toaster oven or regular oven on 400F for approx.
• 5 minutes, or until cheese is bubbly.

HAWAIIAN PITA PIZZAS(VEGETARIAN)

Steps:

• Preheat oven to 350.
• Pour BBQ sauce on pitas, and spread evenly with a spoon.
• Add cheese, pineapple, and red onion.
• Bake for 10-15 minutes.
• Sprinkle chopped cilantro on top.

LOW-FAT PITA PIZZAS

Steps:

• Preheat oven to 425°F.
• Place pita rounds on cookie sheet in single layer (use 2 if need be).
• Mix tomato sauce with 1-2 teaspoons Pizza Seasoning, set aside. (You can also use your favorite Italian spices or your favorite pizza sauce.).
• Cook ground turkey in skillet over medium-high heat, breaking it up as it cooks. Sprinkle with 2-3 teaspoons Pizza Seasoning and mix well.
• Add water, stir, and let simmer until the turkey absorbs all the water, about 5 minutes.
• Spread each pita w/ about 1/4 cup sauce. Sprinkle w/ minced onion, sliced mushrooms, black olives, or any veggie you like. Sprinkle w/ cooked turkey, then top w/ an even layer of shredded cheese.
• Cook for about 10 minutes until heated through and cheese is bubbly and brown. (Start checking at about 5 minutes just to make sure you don't overcook-depends on the amount of toppings and cheese you use and your oven.).

PITTA PIZZAS

Steps:

• Heat the grill. Spread each pitta bread with 1 tbsp tomato purée, sprinkle over the mixed herbs, then lay on the tomato slices. Divide the salami between the pittas, sprinkle over the cheese and grill until the cheese is golden and bubbling.

QUICK PITTA PIZZAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.
• Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

BUFFALO CHICKEN PITA PIZZAS

Steps:

• Preheat oven to 450°F Place pita rounds on a baking sheet. Mix blue cheese dressing with your desired amount of buffalo sauce; brush onto pita rounds. Scatter chicken and celery on top.
• Bake about 10 minutes or until heated through and pitas are crisp. Transfer to plates and sprinkle with blue cheese.