I’ve mentioned before that I really don’t like cooking, but since we still don’t have Trek-style replicators handy, I guess now and then I have to hunker down and actually make food for myself to ensure I don’t starve.

From time to time I go to Extreme Pita, which is essentially like Subway except they serve their food in pitas instead of buns. This is more up my alley since yeast and I aren’t good bedfellows and I’m not fond of bread in general.

But also on their menu are “flatbaked pitas”—essentially a pizza made on a pita rather than pizza dough. I like pizza but often have issues eating it, as the sauce could be prepared with spices that I’m allergic to and many varieties of pizza have toppings I can’t eat either. (Essentially, I can only really eat Hawaiian pizza from Pizza Hut because their sauce is fairly bland.) Lately I’ve had a hankering for pizza, and while there is a Pizza Hut just down the highway from where I now live, it wasn’t what I really craved. Alas, there is no Extreme Pita conveniently placed on my route home.

Then I thought, why go out of my way to a fast food joint when I could probably make this at home?

So I did! As to be expected, it’s actually super easy, which I like since complicated food is kind of a drag.

The ingredients.

The ingredients.

I’m not big on having vegetables on pizza, particularly as I’m allergic to one of the most common ones (mushrooms), and green pepper is just ick, so my fixings are pretty simple: sauce, meat, cheese. When having pitza as a meal I’ll have cherry tomatoes, mini cucumber, and baby carrots on the side with dressing as dip.

The sauce is President’s Choice no name brand. The tin looks super small (only 213mL) and I was worried I might react to it, but it also only cost $.85 so wouldn’t have been a huge loss if that turned out to be the case. Thankfully it’s also bland so I have no issue with it. Other people might want to add some pepper or other spices. The small size is actually perfect, too. For a pitza I only need maybe three small spoonfuls to spread around. Out of one tin so far I’ve made at least four pitzas and could probably get at least two more out of it. Any leftover sauce that won’t be used within a day or so needs to be put in a plastic container with some plastic wrap pushed down onto the surface (don’t trap any air) and then put in the freezer.

Deli meat seemed like a more economical option than buying prepackaged “pizza meat” from the grocer. Ziggy’s offers $5.00 double packs that are pretty good (not too wet). Three slices of black forest ham and three slices of smoked turkey diced ended up being the perfect amount per pitza for me. One double pack of each kind of meat will make me about eight pitzas.

I could shred my own cheese from a block of marble but I like Tex Mex from Cracker Barrel for recipes like this. Tex Mex is pizza mozzarella, cheddar, Monterey Jack, and a hint of jalapeño peppers. I say a hint because the cheese is honestly not spicy at all, but it adds a nice touch of zing that I don’t have to worry about reacting to. :) I really like cheese so I probably use more than I need to on my pitza. One package of Tex Mex is a little more than half gone on the four pitzas I’ve made so far.

pitza3

Ready to be cooked!

Once it’s all put together, I pop it in the toaster oven rather than the regular oven. (Actually, I rarely, if ever, use my oven because the toaster oven is so much more convenient.) I used a piece of parchment paper on the toaster’s baking sheet and put everything in for 15 minutes at 350°F on the Rapid Cook setting. This was enough to melt the cheese, heat everything through, and crisp the pita without burning it. Once done, let it stand for a couple of minutes, then use a regular pizza cutter to cut it into pieces, and nom!

Try it! Let me know how your pitzas turned out. :)