PiTza

Preheat your broiler and move your oven rack about 4 inches from it.

For a chewy “thick” crust leave your pitas as is. If you like a thin and crispy crust split your pita in half so you end up with 2 really thin rounds.

Brush the pitas with olive oil and rub them with your halved clove of garlic. Place them on a sheet pan and toast the pitas lightly under the broiler (2-4 minutes) just enough to discourage it from becoming soggy after adding sauce. Remove from oven. Place approximately 1 Tablespoon of sauce on each pita .

Top with your favorite pizza toppings, just a few since overloading the pita will make eating it a very messy affair. I recommend limiting to 3-4 toppings including the cheese which you will sprinkle over the top. First add the mozzarella or provolone then the Parmesan. Please be sure to pat dry any toppings that might cause sogginess (pineapple, fresh tomato).

Put your Pitza back under the broiler until the cheese is bubbling. Then, allow to cool for a few minutes on your counter unless you enjoy setting your mouth on fire with molten cheese.