Mare requested that I make this week’s ‘za with pita. These were some deluxe little pies. We made them based on the style of chicken carbonara, and they came out great.
We used six pieces of pita.
They were stacked high with delicious toppings.
This is how it went down:
- Marinara sauce
- Parmesan cheese
- Italian cheese blend
- Sliced white mushrooms
- Fried garlic
- Seasoned chicken
- Sliced red onions
- One slice of bacon per pita
- A sliced jalapeño on mine
- More cheese on top to keep it together
The oven was preheated at the usual temperature of 450°F. One pan had four pitas, and another had two. They were both baked for seven minutes each. The crusts for the pan with two came out much crispier then the pan with the four. It all depends on how crispy you want your crust. If the pan with four was baked for the usual ten minutes, then the pitas would have been as crispy as the pan with two.
Be careful with them though. Baking them for too long will burn the pitas. I usually judge how done a pie is by how melted the cheese is. When the cheese turns brown on the crust and where it was sprinkled thin on top, then I know the pie is pretty much done.
The combination of all of these flavors was unique and intense. The onions did not cook as well as they usual do on fresh dough, so they were a bit prevalent. Overall though, these pita pizzas made a delicious and memorable dinner.