Ingredients Jump to Instructions ↓

  1. 1 (1-pound) package large pita breads (6 pita rounds)

  2. 1 1/2 cups Best Basic Red Sauce, recipe follows, or store-bought pizza sauce, divided

  3. 1 1/2 cups grated mozzarella or Monterey Jack (about 6 ounces), divided

  4. 1 tablespoon olive oil

  5. 3/4 cup chopped yellow onions (1 medium yellow onion )

  6. 1/2 teaspoon minced garlic (2 cloves garlic)

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon dried basil

  9. 1/4 teaspoon dried oregano

  10. 1/8 teaspoon ground black pepper

  11. 1 (28-ounce) can whole peeled tomatoes

  12. 1 (15-ounce) can tomato sauce

  13. 4 1/2 teaspoons tomato paste

  14. 1 cup water

  15. 1/2 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Make sure the oven rack is in the lower 1/3 of the oven and preheat the oven to 400 degrees F. Lay the pita rounds on 2 large baking sheets. Pour 1/4 cup of the Best Basic Red Sauce or pizza sauce on each round and spread it evenly with the back of the spoon. Top each with 1/4 cup of the grated cheese . Bake until the cheese is bubbly and golden brown, about 6 to 8 minutes. Using oven mitts or pot holders, remove the sheets from the oven. Cut each pita pizza into 6 slices with a sharp knife or pizza cutter, transfer them to a plate using a turner, and serve immediately. In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic , salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon. Yield: 10 cups


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