E and I had a last-minute dinner conundrum, as all of our travels and graduation commitments have kept us from shopping for food. Our fridge had a sad rotten cucumber, three takeout containers from Vietnamese food last week, some pomegranate juice, pasta sauce and condiments. Not exactly the makings of a delicious meal.
So we rallied our strength and biked down to Three Guys. A few fresh veggies and some pita bread later, we had pitzas.
We took the pita bread, warmed the oven to 350 degrees, and then laid the pitas out on a tray. Spooning a bit of tomato sauce, basil and garlic onto the pitas, we then added some chopped tomatoes, peppers, and mushrooms before laying some fresh mozzarella on top. Add some black olives as a final topping, and bake for 15-20 minutes, until the mozzarella begins to bubble and brown.
Delicious.
If I were to make this again, I'd use less sauce and avoid the chopped tomatoes: they made the center of the pitza a little soggy. Otherwise, survey says: this is a great and quick YUM.
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