Monday, September 8, 2014

Pita Pizza with Roasted Tomato Sauce and Roasted Carrots

We had some large (12-inch or larger) pita breads.  We had many cherry tomatoes.  This said "pizza" to me.  This is what I did.

Roasted Cherry Tomatoes
48 ounces cherry tomatoes
Olive oil

Preheat oven to 400 degrees F. 
Cut each cherry tomato in half and put in a large bowl.  Drizzle some, but not a lot, of olive oil over the tomato halves and give them a good stir until all the tomatoes are shiny.  Sprinkle on herb mixture of your choice then gently stir the tomatoes again. Place tomatoes onto parchment-paper-lined half sheet pan and spread out to a single thickness layer.  Roast for 30-45 minutes.

When they are roasted to your preference, remove from oven and let cool a little bit.  When cooled, put into a food processor bowl then process until smooth.  Taste to see if you need to add more seasoning.

Pita Pizza
Place large pita bread on parchment-lined half sheet pan or onto pizza pan.  Spread some of the roasted tomato sauce to the edges of the pita bread, then cover lightly with shredded cheese of your choice.  Bake at 400 degrees F. for 8-10 minutes.

Cut with a pizza cutter and serve immediately.

What you DO NOT want to do is cover the pan (when cooled) with foil and let sit overnight.  The pita bread becomes soft and damp and is not very appetizing.  On the other hand, if this does happen, re-heat your oven to 400 degrees F. and return the pita pizza to oven for about 3-4 minutes and it will crisp up nicely.

Roasted Carrots
2 pounds baby carrots
Olive oil
Herb mixture of your choice

Preheat oven to 400 degrees F.
In large bowl place carrots.  Drizzle a tablespoon or two of olive oil over the carrots and stir with a wooden spoon.  When all carrots are shiny, sprinkle on whatever herbs you like. This time I had something called "Corn on the Cob Chipotle and Parmesan Seasoning".  It was pretty good, though a bit "eye opening".

Pour seasoned carrots onto a half-sheet pan, preferably with parchment paper to line it and keep the pan in better shape for cleanup afterwards.  Spread out to a single layer and bake for 30-45 minutes, or until the carrots are soft.  Check halfway through, then stir if you like.

This was not a notable success. I think the idea of roasted carrots was a new, and not necessarily pleasant, idea for the kids.  The soft crust pita pizza was also not popular.  Re-crisped later, it was great for a dipper into chili, though!

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