eats: Roasted Red Pepper & Sun-Dried Tomato Pita Pizzas

So, I finally have to share these A.M.A.Z.I.N.G. pita pizzas…soooooo incredibly yummy…they are PERFECTION in pizza form!

They are so yummy that I’ve made them every week for the past 3 weeks…hehe!…I’m a creature of habit, if it works, why fix it? ;)

Ingredients

• 1 – 12 oz. jar of roasted red peppers (I’ve used both the regular & the marinated in olive oil & garlic – they are both good – be adventurous!)
• 1 – 8.5 oz. jar of sun-dried julienne cut tomatoes with herbs in oil (you will only need a third of the jar for one recipe.  Refrigerate the remainder of the jar for the next time you make the pita pizzas, or add it to an egg sandwich…mmmm sun-dried tomato egg sandwich…I know what I’m having for breakfast tomorrow :)  sorry, got side-tracked!
• 1 – 8 oz. block of Monterey jack cheese
• 6 pocket-less pitas (I use Kontos brand)
• dried oregano
• kosher salt

Directions

1. Preheat oven to 450° F.
2. Drain the red peppers.  Remove a half of one pepper (about a 1/2 cup) and cut in small strips to garnish pizzas with; Set aside.
3. Combine in a small food processor the remainder of the red peppers, 10 sun-dried tomatoes, and 1 T of oil from the jar of sun-dried tomatoes.
4. Puree in food processor until smooth and the consistency of tomato paste.
5. Grate block of Monterey jack cheese.
6. Spread 1/6 of the pepper/tomato sauce on each pita pizza.
7. Sprinkle 1/6 of the Monterey jack cheese on each pita pizza.
8. After the sauce & cheese, top each pita pizza with the dried oregano, sliced red peppers (the ones you set-aside earlier), and a sprinkle of kosher salt.
9. Place on baking sheet and bake for approximately 6 minutes or until cheese is melted.  Yields: 6 pizzas.

Please, Please, Please I beg of you (in a desperate voice she says) (yes, I did just talk in the third person -hahaha…it’s late, 1 am to be exact…& my cheesiness tends increase after a certain point ;) to try these…the red pepper & sun-dried tomato paste are the perfect marriage.  They provide the most magnificent “tang” to offset the cheese & pita.

And here’s the printable :)

Adapted from A Couple Cooks.

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