We kind of made a mess cutting pitas but fun was had by all. Ah well! I'm sure you've probably made these or something super similar before, but I have an addiction to photographing, recording, and sharing things. So here's the recipe for what we did:
whole wheat pita pockets
Heat oven to 420
Use a paring knife to separate the pita pockets into halves
Lay the halves face up on a baking sheet, drizzle with olive oil, and load with mozzarella cheese
Go to town with toppings. We used heirloom tomatoes, zucchini, shiitake, garlic, and onions in various combinations
Heavily salt and pepper and add garlic powder
Pop in the oven for approximately 10 minutes. (Now is a good time to turn up the music and DANCE for 10 minutes while you wait.)
Pull out of the oven, add on any gourmet "flair," and enjoy!
We drizzled different flatbreads with various combinations of white truffle oil, lavender salt, rosemary hydrosol, garden sage hydrosol, and lemon thyme hydrosol (all from our shop). We served it all with a side of homemade pesto.
A quick and delicious meal in a pinch—a whole wheat pita meets melted cheese with a hint of garlic. We love making flatbreads with the whole family and letting everyone make his or her own so we can “taste test” and pick favorites at dinnertime!