White Pita Pizza
The creamy onion sauce on these pizzas is a wonderful base for imaginative toppings We've suggested two, but add your own favorite traditional and non-fraditional garnishes. Some ideas for toppings are pepperoni, anchovies, capers, yellow peppers, and fresh basil leaves.
INGREDIENTS:
1 can (10 3/4 ounces) Condensed Creamy Onion Soup/Dip
2 tablespoons milk
2 tablespoons chopped fresh parsley
1 clove garlic, minced
6 pita bread rounds (6-inch), split horizontally and toasted
1/3 cup roasted red pepper cut into strips
1/3 cup sliced pitted ripe olives
1 cup shredded mozzarella cheese (4 ounces)
In 1-quart microwave-safe casserole, stir soup until smooth. Stir in milk, parsley and garlic until well blended. Cover with lid; microwave on HIGH 3 minutes or until very hot, stirring once during cooking.
Spread heaping tablespoonful of soup mixture over each pita half. Top with some of the pepper strips, olives and cheese.
Arrange 4 pita halves on 10-inch microwave-safe plate lined with paper towel. Microwave, uncovered, on HIGH 1˝ minutes or until cheese is melted. Repeat twice with remaining pizzas. Makes 12 appetizer servings.
Note: If you don't need this quantity all at once, simply store toasted pita halves in an airtight bag at room temperature and refrigerate toppings and soup mixture, covered, up to 3 days. You can assemble and microwave a plate of pizzas in minutes.
Although you keep cheese in the refrigerator, it tastes better at room temperature. To bring it to eating temperature, wrap 2ounces or more in waxed paper and microwave on HIGH checking every 10 to 15 seconds.
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Last updated February 15, 1998.
1 can (10 3/4 ounces) Condensed Creamy Onion Soup/Dip
2 tablespoons milk
2 tablespoons chopped fresh parsley
1 clove garlic, minced
6 pita bread rounds (6-inch), split horizontally and toasted
1/3 cup roasted red pepper cut into strips
1/3 cup sliced pitted ripe olives
1 cup shredded mozzarella cheese (4 ounces)
In 1-quart microwave-safe casserole, stir soup until smooth. Stir in milk, parsley and garlic until well blended. Cover with lid; microwave on HIGH 3 minutes or until very hot, stirring once during cooking.
Spread heaping tablespoonful of soup mixture over each pita half. Top with some of the pepper strips, olives and cheese.
Arrange 4 pita halves on 10-inch microwave-safe plate lined with paper towel. Microwave, uncovered, on HIGH 1˝ minutes or until cheese is melted. Repeat twice with remaining pizzas. Makes 12 appetizer servings.
Note: If you don't need this quantity all at once, simply store toasted pita halves in an airtight bag at room temperature and refrigerate toppings and soup mixture, covered, up to 3 days. You can assemble and microwave a plate of pizzas in minutes.
Although you keep cheese in the refrigerator, it tastes better at room temperature. To bring it to eating temperature, wrap 2ounces or more in waxed paper and microwave on HIGH checking every 10 to 15 seconds.
Won't you please take a moment to sign our Guest Book.
Don't for get to BOOKMARK this page....
Do you have a favorite recipe you'd like to submit? Just click on my name below, and I will post it giving you credit!