MINI PITA PIZZAS WITH GOAT CHEESE
8-10 mini pitas
2 cups marinara
1/2 cup red wine
3 cloves garlic, minced
1/2 cup red onions, sliced very thin
8 crimini mushrooms, chopped
1/4 cup fresh basil, shredded
1/2 cup spinach, shredded
2-3 oz. goat cheese
2/3 cup soy (or milk) mozzarella
Olive oil, for brushing
Preheat oven to 400°F.
Carefully halve pitas to make two rounds each. Brush the best-looking pitas with a little olive oil. Place on a cookie sheet (15 fit perfectly). If the pita has a curve, place it on the pan like a cup.
Lightly toast in oven until slightly brown, about 5 minutes.
Sauté garlic, onions and mushrooms in red wine for a few minutes so they are pre-cooked before adding to the pizza.
Remove par-baked pita crusts. Spoon about a tablespoon of marinara onto each crust and add the other toppings except for soy mozzarella. If using milk mozzarella, add it as the final ingredient during this step.
Bake another 5-8 minutes, just to heat vegetables and soften the goat cheese.
Remove pan from oven and place on a wire rack. Finish by topping each pizza with soy mozzarella.
Use a pizza cutter to slice into wedges. Nah, eat ‘em with your hands!
CHEF’S NOTE: Make these cute and tasty itty bitty pizzas tonight!